Squash and Ricotta Pasta
There’s lots of filling fall dishes in the Great Groceries kitchen this week! For dinner, make Squash and Ricotta Pasta.
Ingredients
- 1 (1 lb.) package penne pasta
- 2 Tbsp. olive oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 2 summer squash, thinly sliced
- 1 1/2 cups halved cherry tomatoes
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. red pepper flakes
- 1/3 cup grated Pecorino Romano cheese
- 1 cup ricotta cheese
- 1/4 cup chopped basil
Instructions
- Cook pasta according to package directions. Drain and reserve 3/4 cup of pasta cooking water.
- In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add garlic and cook for an additional minute. Add squash and tomatoes and cook about 4 to 5 minutes. Season with salt, pepper and red pepper flakes.
- Stir in reserved pasta water, then add pasta and stir. Add Pecorino Romano and stir to combine. Top with spoonfuls of ricotta, garnish with basil and serve.
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