Submitted by Elaine Wilshusen, Somervell County Master Gardener
This is a delicious dish and a wonderful way to celebrate the bounties of the summer garden!
Ingredients
1 pound hearty pasta (like penne or rigatoni)
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
3 garlic cloves, minced
3 or 4 summer squash, thinly sliced (more if desired)
1½ cups halved cherry tomatoes (more if desired)
Salt and freshly ground black pepper
⅓ cup finely grated Parmesan cheese
1 cup full fat ricotta cheese
¼ cup chopped fresh basil
Directions
1. Cook the pasta in a large skillet of salted water.
2. Drain the pasta and set aside. Be sure to reserve one cup of the pasta cooking water and set aside.
3. In the same skillet, heat the olive oil over medium heat. Add the onion and sauté until tender.
4. Add the squash and garlic. Cook until both are tender, 4 to 5 minutes. Season with salt and pepper.
5. Add the pasta to the mixture, then add the pasta water a bit at a time to create a light sauce. Then add the tomatoes. Take off the heat and add the Parmesan cheese.
6. Dollop the ricotta on top of the pasta and garnish with basil. Serve immediately.