I love ricotta- so much that I’d probably eat it straight out of the container with a spoon if I knew I wouldn’t hate myself afterwards- and I also love summer squash, but up until now I hadn’t really discovered a recipe that combined the two in a way that was both delicious and filling. I finally came across this skillet recipe via PureWow recently and knew I had to try my hand at cooking it up for one of the recent cookouts I attended over my Fourth of July weekend.
Loaded with different flavors and textures- I had a feeling this was going to be a crowd-pleaser before I’d even finished preparing all of the ingredients!
If you’ve got 30 minutes- you can make this, too. It’s quick, easy and perfect for a last-minute meal idea- especially if you’re feeding a lot of hungry people!
WHAT YOU’LL NEED:
- 1 pound pasta (like penne or rigatoni)
- 2 tablespoons extra-virgin olive oil
- 1 sweet onion, thinly sliced
- 3 garlic cloves, minced
- 2 summer squash, thinly sliced
- 1½ cups halved cherry tomatoes
- Salt and freshly ground black pepper
- ⅓ cup finely grated Romano
- 1 cup ricotta cheese
- ¼ cup chopped fresh basil
READY? HERE’S WHAT YOU DO:
- 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.
- Drain the pasta and set aside, reserving ¾ cup of the pasta cooking water.
- 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.
- Add the squash and tomatoes, and cook until both are tender, 4 to 5 minutes. Season with salt and pepper.
- Add the reserved pasta water to the mixture and toss well to coat, then add the pasta and stir. Sprinkle in the Romano and stir again to combine.
- Dollop the ricotta on top of the pasta and garnish with basil. Serve immediately.
I admit, I used a little more ricotta than what was needed in the recipe- but I don’t regret it. This dish was delicious and filled me up in just one serving- and there was even enough left over to re-heat the following day for lunch (and it was just as good re-heated, too- which rarely happens!)
You can play around with the vegetables included in this one to better fit you or your guests’ preferences- but I liked it just the way it was and I know I’ll be making this one again!