SUMMER SQUASH PASTA

1. 1

   Cook the pasta: Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the pasta and cook until al dente, 6 to 8 minutes.

3. 3

   Drain the pasta, reserving 13 cup of the pasta water.

4. 4

   While the pasta cooks: Heat the olive oil in a large skillet over medium heat.

5. 5

   Add the diced squash & onion and saute until tender, 5 to 6 minutes.

6. 6

   Add the cherry tomatoes and garlic, reduce the heat to medium-low, and toss to combine.

7. 7

   Cover the skillet and cook until the tomatoes are very tender and bursting, 7 to 9 minutes.

8. 8

   Season the tomato mixture with salt and lots of freshly ground black pepper.

9. 9

   Add the pasta water and bring to a simmer.

10. 10

    The mixture should form a sauce.

11. 11

    If needed, add more pasta water.

12. 12

    Add the pasta and toss well to coat it in the sauce.

13. 13

    To serve, pile portions of pasta onto plates and top each with 2 teaspoons basil and 2 tablespoons ricotta.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.