Cooking Light offers several pattypan squash recipes, including a recipe for meatless pasta primavera. The recipe calls for seasonal pattypan squash and other fresh ingredients.
To prepare the pasta primavera recipe, bring 2 quarts of water to a boil in a large stockpot, add 1 1/2 cups trimmed baby carrots, and allow them to cook for three minutes before removing them with a slotted spoon. Add 2 cups uncooked penne pasta or cavatappi to the water, and cook it according to the directions on the package, but omit fat and salt. Drain the pasta.
Heat 1 teaspoon olive oil in a large skillet over medium-high heat, and add 2 cups halved pattypan squash, sautéing for three minutes. Add the carrots, and add 3/4 cup shelled green peas, 1 teaspoon salt, 1/4 teaspoon ground pepper and 2 minced garlic cloves, sautéing for two minutes.
Stir in 1/4 cup dry white wine, and scrape the pan to loosen any browned bits from the pan. Add 1/3 cup whipping cream and 1 tablespoon fresh lemon juice, and cook for one minute. Add the cooked pasta and 1/4 cup freshly grated Parmesan cheese, stirring to coat the pasta. Remove the dish from the heat, and stir in 1/4 cup each fresh basil and parsley.