Squash and Ricotta Pasta

• 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

1. Cook pasta according to package directions. Drain and reserve 3/4 cup of pasta cooking water.
2. 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.
3. 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.