Skillet Pasta with Summer Squash, Ricotta & Basil

Prep Time:

15 minutes

Cook Time:

40 minutes


4 servings


692 calories


  • 1 lb pasta like penne or rigatoni

  • 1 sweet onion, thinly sliced

  • 2 summer squash, thinly sliced

  • 1 c ricotta cheese

  • 2 Tbls olive oil

  • 3 garlic cloves, minced

  • 1 1/2 c yellow cherry tomatoes, halved

  • 1/3 c finely grated Pecorino Romano cheese (or Parmesan cheese)

  • 1/4 c fresh basil chopped

  • Salt & pepper


Step 1

Fill a large skillet with water and salt it generously. Bring it to a boil over high heat. Once it’s boiling, add the pasta and cook according to the instructions on the package.

Step 2

Drain the pasta and set aside, reserving ¾ cup of the pasta cooking water.

Step 3

In the same skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

Step 4

Add the squash and tomatoes, and cook until both are tender, 4 to 5 minutes. Season with salt and pepper.

Step 5

Add the reserved pasta water to the mixture and toss well to coat, then add the pasta and stir. Sprinkle in the Pecorino Romano and stir again to combine.

Step 6

Dollop the ricotta on top of the pasta and garnish with basil. Serve immediately.