Description
This one-pan Skillet Pasta with Summer Squash, Ricotta and Basil is quick, creamy, and packed with garden-fresh flavor—perfect for busy summer nights or family dinners.
Ingredients
Scale
- 1 pound pasta (penne or rigatoni)
- 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
Instructions
- Fill a large skillet with salted water. Bring to a boil, add pasta, and cook per package directions. Reserve ¾ cup pasta water, then drain pasta and set aside.
- In the same skillet, heat olive oil over medium. Add sliced onion and cook 4–5 minutes until soft. Add garlic and cook 1 more minute.
- Add summer squash and cherry tomatoes. Cook 4–5 minutes until squash is tender and tomatoes begin to burst. Season with salt and pepper.
- Return cooked pasta to the skillet. Add reserved pasta water and stir. Sprinkle in Pecorino Romano and stir until creamy.
- Dollop spoonfuls of ricotta over the top. Sprinkle with fresh basil and serve immediately.
Equipment
Buy Now → Notes
Add grilled chicken or shrimp for protein. Broil for 2 minutes after adding ricotta for a baked finish. Use Parmesan if you don’t have Pecorino. Avoid freezing—ricotta texture will change.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 35mg