Pasta With Basil and Summer Squash

1. 1

   Heat large covered saucepan of salted water to boiling.

2. 2

   Add pasta; cook.

3. 3

   Meanwhile, in a nonstick, 12-inch skillet, add squash and oil.

4. 4

   Cover and cook, stirring occasionally until tender, 8 minutes.

5. 5

   Stir in pesto and 1/2 tsp of salt; healt to boiling.

6. 6

   Add tomatoes with any juice and cook, 2 minute.

7. 7

   Meanwhile, spoon ricotta into a small serving bowl.

8. 8

   Drain pasta.

9. 9

   In large serving bowl, toss pasta with squash mixture.

10. 10

    Scoop ricotta dollops onto each serving.

11. 11

    Garnish with basil sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.