Kiff made me write this down before I forget. It is my summer variation of my standard roasted squash and goat cheese pasta.
Mostly it was about using what was in my fridge, but it turned out really, really well:
Saturday my mom got me loads of vegetables at St. Lawrence Market, including a bag of "pattypan", the UFO-shaped summer squash. mmmmm
She also got me some beautiful shitake mushrooms. And I already had some lovely red bell peppers.
And who doesn't like a nice capellini dish?
take 4-6 pattypan, wash them, chop them into 2-bite pieces.
marinate them in lemon, garlic, and olive oil for at least 10 minutes. Grill or broil them.
Grill red pepers until they blister. Peel and chop.
Sautee shitake with garlic in cast iron pan, if you have one. Deglaze pan with white wine or lemon juice. Sprinkle on some parmesan and breadcrumbs (optional). put in oven for 5 minutes. I guess you could bbq these too, but on tinfoil or in a pan.
Boil pasta - I used thin capellini. when it was done, I arranged everything on top to look all pretty and stuff. I added some toasted nuts, feta (soft goat would be nice, too), chives from my garden (which mysteriously revived from a dead state due to the crazy rain we've been having), and a bunch of fresh herbs - preferably basil (I stole some from my neighbour), fresh oregano, and/or mint.
Salt and fresh-ground black pepper.
This dish can also be served cold. In fact, I just had some leftovers for lunch. The pattypan is still so juicy. The red peppers are sweet. The shitake mushrooms did not make it to day #2. they were too awesome.
I wish I had taken a picture. This dish was gorgeous.
