Skillet Pasta with Summer Squash, Ricotta, and Basil
Skillet Pasta with Summer Squash, Ricotta, and Basil is a colorful and flavorful dish that perfectly captures the essence of summer. This easy-to-make recipe combines al dente pasta with sautéed summer squash, creamy ricotta, and fresh basil, creating a satisfying meal that delights both the eyes and the palate. Whether for a busy weeknight dinner or a casual gathering, this dish promises to impress your guests and bring joy to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz farfalle or penne pasta
- 2 cups sliced summer squash (zucchini or yellow squash)
- 1 cup whole milk ricotta cheese
- 1/2 cup fresh basil leaves, chopped
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced summer squash; sauté for about 5 minutes until tender.
- Add drained pasta to the skillet and gently mix with the vegetables. Gradually add reserved pasta water until desired sauce consistency is achieved.
- Remove from heat and stir in dollops of ricotta cheese and chopped basil until well combined.
- Season with salt and pepper as needed. Serve garnished with extra basil if desired.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg