An easy recipe for cooking patty pan squash is pasta primavera. To make it, bring 2 quarts of water to a boil in a stockpot. Add 1 1/2 cups of baby carrots, and cook 3 minutes. Remove with the carrots with a slotted spoon. Add 3 cups of penne pasta to the boiling water in the stockpot, and cook the pasta according to package directions, omitting the salt. Drain the pasta.
Heat 1 teaspoon olive oil in a large, non-stick skillet over medium-high heat. Add 2 cups of patty pan squash that has been halved. Sauté for 3 minutes. Add carrots, 3/4 cup of peas, 2 cloves of minced garlic and salt and pepper to taste. Sauté for 2 minutes. Add 1/4 cup of dry, white wine, scraping the pan to loosen the browned bits.
Stir in 1/3 cup whipping cream and 1 tablespoon fresh lemon juice and cook for 1 minute. Add the pasta and 1/4 cup grated Parmesan cheese. Stir well to coat, and remove from heat. Garnish with 1/4 cup thinly sliced basil and 1/4 cup chopped fresh parsley.
Patty pan squash is a small round version of summer squash with a hollow body and scalloped edges. Patty pan comes in a variety of colors such as green, yellow and white. The best time to eat patty pan is when it is relatively immature and at its most tender.