Skillet Pasta with Summer Squash, Ricotta and Basil

Skillet Pasta with Summer Squash, Ricotta and Basil is a bright and elegant dish that highlights the best of summer produce. Featuring golden slices of squash, burst cherry tomatoes, and creamy dollops of ricotta all tossed in a single skillet, this rustic pasta is perfect for a light, satisfying vegetarian meal.

Why You’ll Love This Recipe

This pasta dish offers a fresh, seasonal twist on comfort food. The simplicity of ingredients—summer squash, fresh basil, and ricotta—keeps the flavors clean and balanced. It’s quick to prepare, making it an ideal weeknight dinner, and its one-skillet preparation minimizes cleanup while maximizing flavor and presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• rigatoni or short pasta
• olive oil
• garlic, minced
• yellow onion, diced
• yellow squash, thinly sliced
• cherry tomatoes, halved
• salt and black pepper
• whole milk ricotta cheese
• fresh basil, chopped
• crushed red pepper flakes (optional)

Directions

1. Cook the pasta according to the package instructions. Reserve 1/4 cup of the pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and onion and sauté for 2–3 minutes until fragrant and translucent.
3. Add the thinly sliced squash and cook for 5–6 minutes until tender and lightly golden.
4. Stir in the cherry tomatoes and cook until they begin to soften, about 2–3 minutes.
5. Add the cooked pasta to the skillet, tossing everything together. Use the reserved pasta water to loosen the mixture if needed. Season with salt and black pepper to taste.
6. Dollop spoonfuls of ricotta over the pasta and let it gently melt into the dish.
7. Sprinkle with chopped basil and crushed red pepper flakes if using. Serve warm directly from the skillet.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 380 kcal per serving

Variations

• Substitute zucchini for yellow squash or use a mix of both for color and variety.
• Add baby spinach or arugula at the end for extra greens.
• Use goat cheese or burrata instead of ricotta for a different creamy texture.
• Incorporate cooked chicken or shrimp for a protein boost.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or olive oil to refresh the texture. This dish is best enjoyed fresh but reheats well for lunch or dinner the next day.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or farfalle works well.

Is it necessary to peel the squash?

No, the skin is tender and adds color and texture. Just wash and slice.

Can I use store-bought ricotta?

Yes, whole milk ricotta gives the best texture, but part-skim works too.

How do I keep the ricotta from melting completely?

Add it at the end and don’t stir too much to maintain its creamy dollops.

Is this dish good for meal prep?

Yes, it stores well and reheats nicely for quick lunches or dinners.

What herbs can I use besides basil?

Fresh parsley, mint, or thyme are good substitutes.

Can I make it spicy?

Yes, crushed red pepper flakes or a dash of chili oil add a mild heat.

How can I make it vegan?

Use vegan ricotta and ensure your pasta is egg-free.

Can I serve this cold?

It works as a cold pasta salad when chilled, though the ricotta texture changes slightly.

What’s a good wine pairing?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh flavors.

Conclusion

Skillet Pasta with Summer Squash, Ricotta and Basil is a perfect example of how simple, fresh ingredients can create a flavorful and satisfying meal. With its light texture, seasonal produce, and creamy touches, it’s a go-to recipe for any summer evening that combines ease, elegance, and wholesome taste in every bite.

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