This delicious pasta comes together so quickly, assuming your pasta and squash are pre-cooked, that you'll want to measure and prepare everything ahead of time. Use your fresh oregano to taste, it can easily overpower.
Serves 2
1 1/2 cups chopped roasted pattypan squash (recipe here)
2 cups cooked fusilli (I use Jovial brown rice fusilli) + 2 tbsp reserved pasta water
4 tbsp chopped garlic scapes
2 tbsp Parmesan Reggiano, grated fine (I use a microplane)
2 tbps olive oil
1 sprig fresh oregano
1 tbsp lemon juice
1 large pinch lemon zest
Kosher salt to taste
In a large saucepan, heat olive oil just until thinning. Add garlic scapes and one pinch of oregano and sauté until fragrant, about 1 minute. Add pasta water, lemon juice and lemon zest and stir, taste and adjust seasoning (do not over salt - the parmesan will add some salt at the end). Add pattypan squash and cook, stirring for one minute, then toss in pasta and stir for one more minute, checking and adjusting flavors as needed. Remove from heat and add parmesan and toss. Let sit for one minute to ensure cheese is melted, then serve.
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