Name: Skillet Pasta with Summer Squash, Ricotta, and Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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

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

Scale

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.