Creamy Skillet Pasta with Summer Squash

Hey friend!

I can’t wait to share one of my favorite go-to summer dinners: this Skillet Pasta Recipe with Summer Squash. It’s creamy, cozy, and packed with fresh garden veggies. Best part? You only need one pan to make it happen. Yes—ONE. (Less cleanup, more family time!)

This is one of those magical recipes that feels fancy but is actually easy enough for a Tuesday night when you’re juggling work, homework, and the dog barking at the mailman. It’s my kind of comfort food—light, colorful, and crowd-pleasing. Let’s make it together!

Why You’ll Love This Skillet Pasta Recipe with Summer Squash, Ricotta and Basil

• One-pan dinner – Perfect for busy weeknights
• Family-friendly – Even picky eaters will dig into this creamy, cheesy pasta
• Summer veggies – A great way to use up zucchini or yellow squash
• Quick and easy – On the table in under 30 minutes
• Versatile – Add your favorite protein or swap veggies based on what you have

Ingredients You’ll Need

Here’s what you’ll want to grab for this delicious skillet pasta:

• 1 pound pasta (penne or rigatoni are perfect)
• 2 tablespoons olive oil
• 1 sweet onion, thinly sliced
• 3 garlic cloves, minced
• 2 summer squash (or zucchini), thinly sliced
• 1½ cups yellow cherry tomatoes, halved
• Salt and black pepper, to taste
• ⅓ cup Pecorino Romano, finely grated
• 1 cup ricotta cheese
• ¼ cup fresh basil, chopped

Tip: Want a more golden finish? Try broiling the dish for a couple minutes after adding the ricotta—instant baked pasta vibes!

How to Make Skillet Pasta with Summer Squash, Ricotta and Basil

1. Boil the Pasta Right in the Skillet

Yup, you can boil pasta right in your skillet.

1. Fill your large skillet with water. Salt it generously—like the sea!
2. Bring it to a boil and add your pasta. Cook it according to the package directions.
3. Reserve ¾ cup of pasta water, then drain and set the pasta aside.

2. Sauté Your Aromatics

1. In the same skillet, heat the olive oil over medium.
2. Add the onion and cook for 4-5 minutes, stirring occasionally, until soft and sweet.
3. Add garlic and cook for 1 more minute, just until fragrant.

This is when your kitchen starts to smell like a little Italian trattoria. Love it!

3. Add the Summer Veggies

1. Toss in the sliced squash and cherry tomatoes.
2. Cook for another 4-5 minutes, stirring gently. The squash should be tender, and the tomatoes should be just starting to burst.
3. Season everything with a good pinch of salt and pepper.

4. Combine Pasta and Cheese

1. Add your cooked pasta back to the skillet.
2. Pour in the reserved pasta water and stir well.
3. Sprinkle in the Pecorino Romano and stir again. The sauce should be creamy and lightly coating everything.

5. Top with Ricotta and Fresh Basil

1. Dollop spoonfuls of ricotta over the pasta.
2. Sprinkle with fresh chopped basil.
3. Serve immediately while everything is warm, creamy, and dreamy!

My Tips for the Best Summer Squash Pasta

• Don’t overcook your squash – You want it soft but still with a little bite. Mushy squash is no fun.
• Use full-fat ricotta – It’s creamier and just tastes better in this dish.
• No Pecorino? Use Parmesan. Or skip the hard cheese and let the ricotta do all the talking.
• Add a protein – Grilled chicken, sautéed shrimp, or white beans would be perfect.
• Fresh herbs = magic – If you’ve got mint or parsley, toss a little in too.

Variations to Try

• Zucchini instead of yellow squash – Totally works!
• Make it spicy – A pinch of red pepper flakes adds heat.
• Go green – Add a handful of spinach or kale in the last minute of cooking.
• Pasta bake version – Toss it all in a baking dish, top with cheese, and broil until bubbly.

Family-Friendly and Crowd-Approved

This recipe is a hit with my kids, my husband, and even my in-laws who “don’t like vegetables.” (Ha! They had seconds.)

It’s a great way to sneak in veggies without making anyone feel like they’re missing out on comfort food. Plus, it’s customizable enough that everyone can make it their own. I’ve even made it with peas, mint, and ricotta for a totally fresh twist.

How to Store and Reheat Leftovers

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stovetop with a splash of water or milk to loosen it up.
• Freezing: Not recommended. Ricotta doesn’t freeze well and gets grainy.

Let’s Talk Nutrition (Just a Bit!)

While I don’t count every calorie, here’s a rough idea per serving:

• Calories: 450
• Protein: 17g
• Carbs: 55g
• Fat: 18g
• Fiber: 5g

You’re getting a good balance of carbs, protein, and healthy fats—with fresh produce to boot.

You Asked, I Answered – FAQs

Can I use a different pasta shape?
Absolutely! Fusilli, shells, or even orecchiette work well.

What’s the difference between ricotta and Italian ricotta?
Italian ricotta is usually smoother and a bit drier. Either works here.

Do pesto and ricotta go together?
Oh yes. Add a spoonful of pesto for an herby upgrade.

Can I use delicata squash instead?
Not in this recipe. It’s better roasted. Stick with summer squash or zucchini here.

What do Italians eat ricotta with?
Everything! Pasta, toast, even dessert. It’s so versatile.

Related Recipes You Might Love

• Ultimate Pasta and Peas Recipe – Light and creamy like this one, but with sweet green peas.
• Pasta with Spinach and Asparagus – A great green twist for spring or summer.
• Zucchini Ricotta Galette – Perfect for brunch or a light dinner.

Final Thoughts (and a Hug From My Kitchen)

There’s something special about a meal that’s easy to make, satisfying to eat, and full of summer sunshine. This Skillet Pasta Recipe with Summer Squash, Ricotta and Basil checks every box. It’s creamy, cheesy, and fresh—all without feeling too heavy.

If you make it, I’d love to see your spin! Tag me on Pinterest or drop a comment below. And hey, if you’ve got extra basil growing wild in your garden, this is your sign to make this pasta tonight.

Thanks for cooking with me 💛 Let’s do it again soon!

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