On a recent trip to Sicily, I was able to try some produce I’d never seen before, including something called Zucca Bianca.  Loosely translated, it means both white squash and white woman.  It’s a long, pale squash packed with tender seeds and a mild flavor similar to yellow squash.  It’s lovely caramelized and served over pasta, like in this recipe. 

3 tablespoons olive oil

1 white onion, thinly sliced

1 pound yellow squash, cut into ½  inch coins

6 garlic cloves, thinly sliced

1 pound penne pasta

Salt and freshly ground black pepper

Shaved ricotta salata*, for garnish

Basil leaves, for garnish 

In a large sauté pan over medium high heat, add the olive oil and onions.  Cook until the onions begin to wilt and turn light brown, about 10 minutes, stirring occasionally.   

In the meantime, bring a large pot of salted water to a boil.  Add the penne and cook until al dente, about 7 minutes.  Drain and keep warm on the stove. 

To the sauté pan, add the squash and continue to cook the squash and onions together for about 5 minutes, or until the squash begins to get some color.  Flip the squash, add the garlic and continue to cook another 5 minutes or so or until the onions turns a deeper shade of brown and the squash loses most of its moisture. Turn off the heat and season the squash with salt and pepper. 

Pour the pasta into a large serving bowl.  Pour the squash mixture on top of the pasta and toss gently to combine.  Season to taste with additional salt and pepper and garnish with the shaved ricotta salata and basil leaves. 

*Alternatively, you could use grated pecorino  

Yield: 6 main course servings