Linguine with Summer Squash, Tomatoes, and Basil

Light summer dish with minimal prep and cooking! Use fresh pasta and herbs to maximize flavor. I use spinach and garlic linguine when available. Enjoy immediately by itself, with a grilled protein, or bring to a dinner party!

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 610 Calories

Ingredients

• ½ cup chopped fresh basil
• salt and ground black pepper to taste
• 2 tablespoons minced garlic
• ¼ cup extra-virgin olive oil
• 1 cup cherry or grape tomatoes, halved
• 1 large zucchini, sliced into thin rounds
• 1 large yellow squash, sliced into thin rounds
• 1 (16 ounce) package fresh linguine pasta
• 1 (8 ounce) container skim milk ricotta cheese, divided

Recipe Instructions

Step 1

Whisk olive oil, garlic, 1/2 cup of basil, salt, and pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat.

Step 2

Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 5 to 10 minutes; drain. Transfer pasta to a serving bowl.

Step 3

While the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle 1/2 cup chopped basil over the dish. Season with salt and pepper to serve.