Description
Skillet Pasta with Summer Squash, Ricotta, and Basil is a vibrant dish that captures the essence of summer in every bite. This one-pan wonder combines tender summer squash, creamy ricotta, and aromatic basil for a quick yet delightful meal. Perfect for busy weeknights or casual gatherings, this recipe brings warmth and nostalgia to your table while tantalizing your taste buds with its fresh flavors.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups diced summer squash (yellow or green)
- 1 cup fresh ricotta cheese
- 1 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot of boiling salted water, cook the penne until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced summer squash and sauté until golden brown, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the cooked pasta and ricotta to the skillet, stirring gently to combine until the ricotta melts slightly.
- Remove from heat and fold in fresh basil leaves. Season with salt and pepper before serving, topped with grated Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg