Summer is a bounty of rich vegetables from your local farmers, allowing you to make what is in season easily. I found zucchini, peppers, squash, and late-season asparagus at my farmer's market—fresh basil from my garden. Add some sautéed onions and garlic, whole wheat penne, and ricotta. Season with salt and pepper, and a sprinkle of cheese such as Parmesan, Pecorino, or Romano and fresh parsley.
What vegetables do you like for summer dishes?
What is great about this Summer Squash Pasta?
Fresh and Light: This summer squash pasta dish is perfect for summer because it incorporates fresh ingredients like zucchini and basil, which are abundant during the warmer months. It has a light and vibrant taste, making it a satisfying yet not overly heavy meal.
Seasonal Ingredients: Zucchini is a versatile summer vegetable that adds a crisp and slightly sweet flavor to the dish. The combination of zucchini, ricotta cheese, and basil creates a harmonious blend of flavors that perfectly complement each other.
Quick and Easy: Summer Squash Pasta is a simple recipe that can be prepared in a short amount of time. It requires minimal cooking and is ideal for those days when you want a delicious meal without spending too much time in the kitchen.
Tips
Choose Fresh Ingredients: Since this dish relies on the freshness of the ingredients, opt for zucchini that is firm and vibrant green. Also, use fresh basil leaves for the best flavor.
Properly Prep the Zucchini: To prevent the pasta from becoming watery, it's important to properly prepare the zucchini. Slice it thinly and sprinkle it with a little salt to draw out excess moisture. Let it sit for about 10 minutes, then pat dry with a paper towel before cooking.
Don't overcook the zucchini: When sautéing the zucchini, be careful not to overcook them. They should be tender and slightly golden brown but still retain some of their crunch.
Summer Squash Pasta with Zucchini, Ricotta, and Basil
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
Extra-virgin olive oil
1 small onion, finely diced
2 medium zucchini
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
8 ounces of ziti or other dry pasta
8 ounces ricotta, about 1 cup
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
Directions:
Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Suggested Pairing
Pairs great with a crisp white wine.
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