There’s something magical about a warm skillet filled to the brim with pasta mingling with vibrant summer squash, creamy ricotta, and aromatic basil. The moment you dive in, your taste buds dance in delight, and the kitchen fills with an irresistible aroma that beckons everyone to gather around. Turkey Sweet Potato Skillet Creamy Avocado Pasta Salad This Skillet Pasta with Summer Squash, Ricotta and Basil is not just a meal; it’s an experience that transforms a regular weeknight into a culinary celebration. Cajun Sausage And Rice Skillet Cheesy Sausage Pasta Recipe. For more inspiration, check out this Delightful Strawberry Spinach Salad recipe.
Now, imagine this: it’s one of those balmy summer evenings when all you want is something fresh yet comforting. You find yourself craving a dish that brings back memories of sun-drenched picnics and laughter-filled gatherings. This recipe does just that! It’s perfect for those lazy Sundays or lively family dinners when you want to impress without breaking a sweat.
Why You'll Love This Recipe
- This Skillet Pasta with Summer Squash, Ricotta and Basil is incredibly easy to whip up in under 30 minutes
- With its delightful flavors and colors, it’s bound to impress your family and friends
- The creamy ricotta balances perfectly with the tender squash, creating a visually stunning dish
- Versatile enough for any occasion, enjoy it as a light lunch or hearty dinner
Sharing this dish with my family always results in smiles and second helpings, especially when my little one declares it “the best pasta ever.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish: For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.
- Pasta: I usually opt for short pasta like fusilli or penne; they catch all the sauce beautifully.
- Summer Squash: Choose vibrant yellow or green squash for their fresh flavor and appealing color.
- Ricotta Cheese: Use whole milk ricotta for creaminess; it adds richness that pairs perfectly with the pasta.
- Fresh Basil: Grab some fragrant basil leaves; they elevate the dish with their aromatic presence.
- Olive Oil: A good quality extra virgin olive oil enhances flavors beautifully; don’t skimp on this!
- Garlic: Fresh garlic is essential here; it provides a wonderful aroma while cooking.
- Salt and Pepper: Essential seasoning to bring out all the flavors; adjust according to your taste preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Pasta: Start by bringing a large pot of salted water to boil. Add your chosen pasta and cook until al dente. Reserve some pasta water before draining.
Sauté the Squash: In a large skillet over medium heat, drizzle olive oil. Add sliced summer squash and minced garlic, cooking until the squash turns tender and golden—about five minutes.
Add the Ricotta: Lower the heat and stir in ricotta cheese until creamy. If it seems too thick, add a splash of reserved pasta water for desired consistency.
Toss in the Pasta: Add drained pasta to the skillet along with salt and pepper. Mix everything together gently until well combined; let those flavors mingle for about two minutes.
Finish with Basil: Remove from heat and toss in freshly chopped basil. Give it one last stir, allowing the basil’s fragrance to infuse throughout.
Serve and Enjoy!: Plate your delightful creation immediately while it’s hot. Optionally top with extra basil or cracked black pepper for presentation!
This Skillet Pasta with Summer Squash, Ricotta and Basil is not only simple but brings joy in every bite—a true testament to summer flavors!
You Must Know
- This delightful skillet pasta with summer squash, ricotta, and basil brings together fresh flavors and creamy texture
- It’s a perfect dish for hot days, showcasing seasonal ingredients
- The vibrant colors make it an eye-catching centerpiece that will impress your guests while keeping the kitchen cool
Perfecting the Cooking Process
Start by sautéing the squash until tender. Then, cook the pasta in salted water while preparing the ricotta mixture for an efficient cooking experience.
Add Your Touch
Feel free to swap summer squash with zucchini or add cherry tomatoes for extra flavor. A sprinkle of chili flakes can spice things up too!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of water if needed.
Chef's Helpful Tips
- To achieve optimal flavor, always use fresh basil
- Overcooking pasta can lead to mushiness; aim for al dente
- Taste as you go to adjust seasoning of this flavorful dish
Cooking this skillet pasta takes me back to summer nights at my grandma’s house, where we would gather around her table and share laughter over delicious meals.
FAQ
What type of pasta works best for skillet pasta with summer squash, ricotta, and basil?
Use short pasta shapes like penne or fusilli for better sauce adherence.
Can I make this dish vegetarian-friendly?
Yes! This recipe is naturally vegetarian and packed with veggies and cheese.
How do I enhance the flavor of the ricotta?
Mix in lemon zest or a pinch of nutmeg to elevate the ricotta’s creaminess.
Skillet Pasta with Summer Squash, Ricotta, and Basil
- Total Time: 30 minutes
- Yield: Serves 4
Description
Skillet Pasta with Summer Squash, Ricotta, and Basil is a quick and delightful dish that perfectly captures the essence of summer. Bursting with fresh flavors, this recipe combines tender pasta, vibrant summer squash, creamy ricotta, and fragrant basil for a comforting meal that can be enjoyed any night of the week. Ready in under 30 minutes, it’s perfect for busy evenings or leisurely weekends when you want to impress without the fuss.
Ingredients
- 8 oz short pasta (like fusilli or penne)
- 2 cups summer squash (sliced)
- 1 cup whole milk ricotta cheese
- 1 cup fresh basil (chopped)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Add pasta and cook until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the Squash: In a large skillet over medium heat, add olive oil. Once hot, add sliced summer squash and minced garlic; sauté until tender and golden (about 5 minutes).
- Add the Ricotta: Lower heat and stir in ricotta until creamy. If too thick, add reserved pasta water until desired consistency is reached.
- Toss in the Pasta: Combine drained pasta with the ricotta mixture; season with salt and pepper. Mix gently for about 2 minutes to let flavors meld.
- Finish with Basil: Remove from heat and fold in chopped basil. Serve immediately, garnished with extra basil or cracked black pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
Keywords: Try substituting summer squash with zucchini or adding cherry tomatoes for extra flavor. For a bit of heat, sprinkle chili flakes before serving. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.
