linguine with summer squash, tomatoes, and basil

Ingredients

• Servings: 4
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced garlic
• 1/2 cup chopped fresh basil
• salt and ground black pepper to taste
• 1 large zucchini, sliced into thin rounds
• 1 large yellow squash, sliced into thin rounds
• 1 cup cherry or grape tomatoes, halved
• 1 (16 ounce) package fresh linguine pasta
• 1 (8 ounce) container skim milk ricotta cheese, divided
• 1/2 cup chopped fresh basil

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• whisk olive oil, garlic, 1/2 cup of basil, salt, and pepper in a large bowl. add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat.
• bring a large pot of lightly salted water to a boil. cook the linguine at a boil until tender yet firm to the bite, about 5 to 10 minutes; drain. transfer pasta to a serving bowl.
• while the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. top with remaining vegetable mixture. spoon remaining ricotta on top. sprinkle 1/2 cup chopped basil over the dish. season with salt and pepper to serve.