SUMMER SQUASH PASTA

Name: SUMMER SQUASH PASTA
Cuisine: American
Ingredients: 1 lb spaghetti; 3 tbsp olive oil; 1 ½ sweet onion, thinly sliced; 2 pints cherry tomatoes; 3 garlic cloves, thinly sliced; 1 ¾ cup reserved pasta water; 3 tbsp fresh basil, chopped; 1 cup fresh ricotta cheese; 4 medium yellow summer squash, washed and cut into 1/2 inch slices; 1 Salt & pepper to taste

very good!

very good!

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Ingredients

1 lbspaghetti
3 tbspolive oil
1½ sweet onion, thinly sliced
2 pintscherry tomatoes
3garlic cloves, thinly sliced
1¾ cup reserved pasta water
3 tbspfresh basil, chopped
1 cupfresh ricotta cheese
4 mediumyellow summer squash, washed and cut into 1/2 inch slices
1Salt & pepper to taste

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Steps

1

Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta, reserving ⅓ cup of the pasta water.
2

While the pasta cooks: Heat the olive oil in a large skillet over medium heat. Add the diced squash & onion and sauté until tender, 5 to 6 minutes. Add the cherry tomatoes and garlic, reduce the heat to medium-low, and toss to combine. Cover the skillet and cook until the tomatoes are very tender and bursting, 7 to 9 minutes.
3

Season the tomato mixture with salt and lots of freshly ground black pepper. Add the pasta water and bring to a simmer. The mixture should form a sauce. If needed, add more pasta water.
4

Add the pasta and toss well to coat it in the sauce. To serve, pile portions of pasta onto plates and top each with 2 teaspoons basil and 2 tablespoons ricotta. Serve immediately.