Skillet Pasta with Summer Squash, Ricotta and Basil
Skillet Pasta with Summer Squash, Ricotta, and Basil is a delightful summer dish that brings fresh flavors to your table. In just 30 minutes, you can create a vibrant one-pan meal featuring perfectly cooked pasta, tender summer squash, creamy ricotta, and aromatic basil. It’s ideal for weeknight dinners or casual gatherings, making it a crowd-pleaser that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz fusilli pasta
- 2 cups diced summer squash (zucchini or yellow squash)
- 1 cup whole milk ricotta cheese
- 1 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- 1. Preparation: Boil a large pot of salted water. Cook the pasta according to package instructions until al dente (about 10-12 minutes). Reserve 1 cup of pasta water before draining.
- 2. Sauté: In a large skillet over medium heat, add olive oil. Sauté garlic for 1 minute until fragrant, then add diced summer squash. Cook for about 5 minutes until tender.
- 3. Combine: Add drained pasta to the skillet along with ricotta cheese. Stir gently while adding reserved pasta water until you achieve desired creaminess.
- 4. Finish: Tear basil leaves into smaller pieces and toss them into the skillet. Season with salt and pepper to taste.
- 5. Serve: Plate the pasta and drizzle with extra olive oil if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 485
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg
Keywords: Customize by adding cherry tomatoes or bell peppers for extra flavor. For added richness, substitute goat cheese for ricotta. Store leftovers in an airtight container for up to three days; reheat with a splash of water.