Description

A light, rustic pasta dish made with tender summer squash, creamy ricotta, and fresh basil—all tossed in a single skillet for an easy, elegant seasonal meal.

Ingredients

Units Scale

8 oz rigatoni or short pasta
2 tbsp olive oil
2 cloves garlic, minced
1 small yellow onion, diced
2 small yellow squash, thinly sliced
1 cup cherry tomatoes, halved
Salt and black pepper to taste
1/2 cup whole milk ricotta cheese
1/4 cup fresh basil, chopped
Optional: crushed red pepper flakes

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Instructions

Cook pasta according to package directions. Reserve 1/4 cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté for 2–3 minutes.
Add squash and cook for 5–6 minutes until tender and lightly golden.
Stir in cherry tomatoes, cooking until they just begin to soften.
Add cooked pasta to the skillet along with a splash of reserved pasta water to loosen if needed. Season with salt and pepper.
Dollop spoonfuls of ricotta over the pasta, allowing it to gently melt.
Sprinkle with fresh basil and optional chili flakes. Serve warm straight from the skillet.

Notes

Use zucchini in place of yellow squash if preferred.
For extra protein, stir in white beans or grilled chicken.
Reserve extra basil and ricotta for topping just before serving.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 140mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 13g
Cholesterol: 25mg