Sorry, Lady and the Tramp. When the weather gets warm, spaghetti and meatballs just won’t cut it. Serve up this skillet pasta with summer squash, ricotta and basil instead. Best of all, this one-pan meal is ready in half an hour.
Skillet Pasta with Summer Squash, Ricotta and Basil
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 yellow cherry tomatoes
Salt and freshly ground black pepper
⅓ cup finely grated Pecorino Romano
1 cup ricotta cheese
¼ cup chopped fresh basil
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.
2. Drain the pasta and set aside, reserving ¾ cup of the pasta cooking water.
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.
4. Add the squash and tomatoes, and cook until both are tender, 4 to 5 minutes. Season with salt and pepper.
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.
6. Dollop the ricotta on top of the pasta and garnish with basil. Serve immediately.