Pennette with summer squash & ricotta from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

  • pennette pasta
  • ricotta cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute zucchini for squash or use a combination of the two.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute zucchini for squash or use a combination of the two.

  • Breadcrumbs on July 13, 2011

    p. 176 - Wonderful! We served this dish as a primi in a multi-course menu. This dish was a real stand-out surprising us with how well this application highlighted the texture and flavour of the Summer Squash. If I were to do anything differently next time it would be to use a higher heat initially to get a nice sear on most of the pieces of squash as I especially enjoyed the caramelization that occurred on some but not all slices. While I think the dollops of whipped ricotta make for a nice presentation, I think the dish benefits from incorporating it while the pasta is nice and hot so I’d recommend tossing the pasta asap. I added some garlic scapes which were a nice, in season treat.

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