Summer Squash and Ricotta Pasta
A delicious pasta packed with some tasty summer vegetables! With summer squash, zucchini, and cherry tomatoes, mixed with a creamy parmesan sauce, and topped with dollops of creamy Ricotta cheese.
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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