Hi, I’m Kate. Today, I will show you a way to prepare summer squash pasta recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

SUMMER SQUASH PASTA Recipe

SUMMER SQUASH PASTA is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. SUMMER SQUASH PASTA is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have summer squash pasta using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make SUMMER SQUASH PASTA:

1. Make ready 1 lb spaghetti
2. Take 3 tbsp olive oil
3. Get 1 ½ sweet onion, thinly sliced
4. Take 2 pints cherry tomatoes
5. Get 3 garlic cloves, thinly sliced
6. Take 1 ¾ cup reserved pasta water
7. Prepare 3 tbsp fresh basil, chopped
8. Get 1 cup fresh ricotta cheese
9. Take 4 medium yellow summer squash, washed and cut into 1/2 inch slices
10. Prepare 1 Salt & pepper to taste

Instructions to make SUMMER SQUASH PASTA:

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.

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