Pasta loaded with roasted tomatoes, summer squash, and zucchini and topped with creamy ricotta cheese.
This summer squash and ricotta pasta is, of course, perfect to make in summer. Zucchini, summer squash, and tomatoes are all at their peak season in summer so you'll get the best flavor!
This was inspired by my Lemony Parmesan Linguini, and pairs well with a delicious Elderflower Mint Spritz.
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Ingredients
- Cavatappi, Fusilli, Rotini, or Penne pasta
- Olive oil
- Shallots
- Garlic
- Zucchini
- Summer squash
- Cherry tomatoes
- Lemon
- Fresh basil
- Parmesan
- Salt
- Pepper
- Optional: red pepper flakes
See recipe card for quantities.
Instructions
Boil pasta in heavily salted water until al dente.
Prepare all vegetables.
Sauté shallots and garlic until fragrant.
Add tomatoes and squash and sauté until tender.
Add lemon and pasta to vegetables. Then add parmesan and pasta water and mix until well combined.
Remove from pan, plate, and top with ricotta.
Hint: Don't skip adding in the reserved pasta water! This combined with parmesan creates a creamy pasta sauce.
Variations
- Spicy - add red pepper flakes to taste
Substitutions
- Gluten free - Just swap out the pasta for your favorite gluten free pasta.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Top tip
Make sure to add plenty of salt to the pasta water. This gives the pasta so much more flavor and brings the dish to the next level!
Summer Squash and Ricotta Pasta
Ingredients
- 8 oz pasta Cavatappi, Fusilli, Rotini, or Penne
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 3 garlic cloved minced
- 1 medium summer squash thinly sliced, horizontally
- 1 medium zucchini thinly sliced, horizontally
- 1 ½ cups cherry tomatoes halved
- ⅛ cup lemon juice
- ¼ cup fresh basil chopped, separated into two ⅛ cups
- ⅓ cup parmesan grated
- salt and pepper to taste
- Ricotta cheese
- optional: red pepper flakes
Instructions
- Bring a pot of heavily salted water to a boil. Then, cook pasta per package directions until al dente. Before straining, reserve 1 cup pasta water and set aside.
- While pasta is boiling, add olive oil to a large pan on medium heat. Add shallots and cook until fragrant, about 3 minutes.
- Then, add garlic and cook until fragrant, about 2-3 minutes.
- Add the summer squash, zucchini, and tomatoes to pan. Salt and pepper to taste. Stir occasionally until tender.
- Mix in the pasta, lemon juice, and ⅛ cup of basil. If using, also add the red pepper flakes.
- Sprinkle parmesan over pasta, then slowly add about ½ cup pasta water. Mix until a creamy parmesan sauce coats the pasta (add rest of pasta water as needed). Remove from heat.
- Plate the pasta, and top each plate with a few dollops of ricotta cheese. Then, sprinkle with the rest of the basil.
- Enjoy!
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