Introduction: Ready for a Fresh, Summery One-Pan Pasta?
Craving a light, vibrant pasta dish that celebrates summer flavors? This Skillet Pasta with Summer Squash, Ricotta, and Basil is your perfect choice! Featuring tender summer squash, sweet cherry tomatoes, and a creamy ricotta topping, this one-pan meal is infused with garlic, onion, and fresh basil for a burst of Italian-inspired goodness. The Pecorino Romano adds a nutty depth, making it ideal for weeknight dinners, summer gatherings, or a quick vegetarian meal. Inspired by your love for veggie-forward dishes like Poblano and Mushroom Tacos and Chickpea and Vegetable Coconut Curry, this recipe is adaptable for low-carb and gluten-free diets with simple swaps. Ready to cook a skillet of summery pasta? Let’s dive into this delicious recipe!
Overview: Why Skillet Pasta with Summer Squash is a Must-Try
This Skillet Pasta combines al dente pasta with sautéed summer squash and cherry tomatoes, finished with creamy ricotta dollops and fragrant basil. The one-pan method keeps cleanup easy, and the reserved pasta water creates a light, silky sauce. What makes it special? It’s vegetarian, ready in about 30 minutes, and naturally adaptable for gluten-free or low-carb diets, offering a fresh, flavorful meal that’s both comforting and light.
- Time Requirement: About 30 minutes total (10 minutes prep, 20 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick dinners.
- Why It’s Special: It’s a vegetarian, one-pan pasta with vibrant summer flavors, adaptable for low-carb or gluten-free diets.
This pasta is a fresh, crowd-pleasing treat that’s sure to brighten your table. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Skillet Pasta with Summer Squash, Ricotta, and Basil. Each ingredient adds to the fresh, creamy, and savory magic.
- Pasta (1 lb, penne or rigatoni): Forms the hearty base (use low-carb pasta for keto).
- Extra-Virgin Olive Oil (2 Tbsp): Enhances sautéing and adds richness.
- Sweet Onion (1, thinly sliced): Provides sweet, savory depth.
- Garlic Cloves (3, minced): Infuses aromatic intensity.
- Summer Squash (2, thinly sliced): Adds tender, mild flavor.
- Yellow Cherry Tomatoes (1½ cups, halved): Bring sweet, juicy bursts.
- Kosher Salt and Black Pepper (to taste): Seasons the dish to perfection.
- Pecorino Romano (⅓ cup, finely grated): Adds nutty, savory depth.
- Ricotta Cheese (1 cup): Provides creamy, rich dollops.
- Fresh Basil (¼ cup, chopped): Offers vibrant, herbaceous garnish.
Substitutions and Variations
- Pasta: Swap with zucchini noodles, spaghetti squash, or low-carb pasta (e.g., shirataki or almond flour-based) for keto (~5–7g net carbs per serving).
- Summer Squash: Replace with zucchini, pattypan squash, or eggplant slices.
- Yellow Cherry Tomatoes: Use red cherry tomatoes, grape tomatoes, or diced Roma tomatoes.
- Pecorino Romano: Substitute with Parmesan, nutritional yeast (for vegan), or omit for lighter flavor.
- Ricotta: Swap with goat cheese, mascarpone, or dairy-free ricotta for vegan.
- Basil: Use parsley, oregano, or a mix of fresh herbs for variety.
- Add-Ins: Include 1 cup spinach, mushrooms, or grilled asparagus for extra veggies.
- Keto Adjustment: Use low-carb pasta, reduce tomatoes to ¾ cup, and use full-fat ricotta.
- Spicy Version: Add ½ tsp red pepper flakes with the garlic for a kick.
- Protein-Packed: Add grilled chicken, shrimp, or white beans for a heartier dish.
Step-by-Step Instructions
Making this Skillet Pasta with Summer Squash, Ricotta, and Basil is quick and flavorful, with a one-pan process that’s perfect for busy nights. Follow these steps for a perfect dish every time.
Step 1: Cook the Pasta
- Fill a large skillet with 2-inch sides with water and salt generously. Bring to a boil over high heat.
- Add 1 lb pasta (penne or rigatoni) and cook according to package instructions until al dente (typically 8–10 minutes).
- Drain the pasta, reserving ¾ cup of the pasta cooking water. Set pasta aside.
Tip: Salt the water well (like seawater) for flavorful pasta; reserve pasta water carefully for the sauce.
Step 2: Sauté the Aromatics
- In the same skillet, heat 2 Tbsp extra-virgin olive oil over medium heat.
- Add 1 thinly sliced sweet onion and sauté for 4–5 minutes until tender.
- Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Tip: Slice onion thinly for even cooking; stir frequently to avoid burning garlic.
Step 3: Cook the Vegetables
- Add 2 thinly sliced summer squash and 1½ cups halved yellow cherry tomatoes to the skillet.
- Cook for 4–5 minutes until both are tender. Season with kosher salt and black pepper to taste.
Tip: Slice squash thinly (use a mandoline if available) for quick cooking; don’t overcook tomatoes to retain their shape.
Step 4: Combine Pasta and Sauce
- Add the reserved ¾ cup pasta water to the skillet and toss to coat the vegetables.
- Return the cooked pasta to the skillet and stir to combine.
- Sprinkle in ⅓ cup finely grated Pecorino Romano and stir again to create a light sauce.
Tip: Add pasta water gradually to achieve a silky texture; toss thoroughly to distribute cheese.
Step 5: Finish and Serve
- Dollop 1 cup ricotta cheese over the pasta in small spoonfuls.
- Garnish with ¼ cup chopped fresh basil.
- Serve immediately, family-style from the skillet or plated.
Tip: Add ricotta just before serving to keep it creamy; garnish with basil for vibrant color.
Assembly: Building the Perfect Skillet Pasta
Making this Skillet Pasta with Summer Squash, Ricotta, and Basil is all about creating a fresh, flavorful dish with a balance of textures and tastes. Here’s how to make it perfect:
- Cook Pasta Al Dente: Ensure pasta is tender but firm for the best texture.
- Sauté Veggies Lightly: Cook squash and tomatoes just until tender to retain freshness.
- Create a Silky Sauce: Use pasta water and Pecorino Romano for a light, cohesive sauce.
- Garnish Vibrantly: Add ricotta dollops and basil for a creamy, colorful finish.
Presentation Tips:
- Serve family-style from the skillet for a rustic look or plated for elegance.
- Pair with a keto-friendly side like a cucumber salad, grilled zucchini, or arugula with lemon vinaigrette.
- Garnish with extra Pecorino Romano, a drizzle of olive oil, or red pepper flakes for a polished look.
Storage and Make-Ahead Tips
This pasta is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing, as squash, tomatoes, and ricotta may become watery.
- Reheating:
- Reheat in a skillet over medium heat with a splash of water or broth for 5–7 minutes, stirring gently.
- Microwave for 1–2 minutes, stirring halfway, but this may soften the texture.
- Make-Ahead Tips:
- Prep onion, squash, tomatoes, and garlic up to 1 day ahead; store in the fridge.
- Cook pasta and sauté veggies just before serving to maintain texture.
- Add ricotta and basil garnishes fresh to preserve vibrancy.
Tip: Add a splash of lemon juice when reheating to refresh flavors.
Recipe Variations
This Skillet Pasta with Summer Squash is versatile, drawing on your love for vibrant, veggie-forward dishes like 15-Minute, One-Pot Pasta Limone and Chickpea and Vegetable Coconut Curry. Here are some fun ideas:
- Keto Summer Squash Pasta: Swap pasta for zucchini noodles or shirataki noodles, reduce tomatoes to ¾ cup, and use full-fat ricotta (~5g net carbs per serving).
- Gluten-Free Version: Use gluten-free pasta (e.g., rice or chickpea-based); ensure all ingredients are gluten-free.
- Vegan Version: Replace ricotta and Pecorino Romano with dairy-free cheese or nutritional yeast.
- Spicy Summer Pasta: Add ½ tsp red pepper flakes or a sliced chili with the garlic for heat.
- Creamy Pasta: Stir in ¼ cup heavy cream or coconut cream (for vegan) with the pasta water for extra richness.
Tip: Serve with a side of keto-friendly garlic bread (almond flour-based) or a sprinkle of toasted pine nuts for extra flair.
Conclusion: A Fresh, Summery Treat to Love
Skillet Pasta with Summer Squash, Ricotta, and Basil is the perfect way to enjoy a light, flavorful meal that celebrates summer’s bounty. With its tender veggies, creamy ricotta, and fragrant basil, it’s a dish that’s as satisfying as it is simple. Perfect for weeknight dinners, summer gatherings, or vegetarian meals, this pasta is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every fresh, creamy bite. What’s your favorite way to enjoy this summer squash pasta? Share your ideas in the comments and let us know how it turned out!
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Skillet Pasta Recipe with Summer Squash, Ricotta and Basil
Description
Craving a light, vibrant pasta dish that celebrates summer flavors? This Skillet Pasta with Summer Squash, Ricotta, and Basil is your perfect choice! Featuring tender summer squash, sweet cherry tomatoes, and a creamy ricotta topping, this one-pan meal is infused with garlic, onion, and fresh basil for a burst of Italian-inspired goodness
Ingredients
Here’s what you need to make this Skillet Pasta with Summer Squash, Ricotta, and Basil. Each ingredient adds to the fresh, creamy, and savory magic.
- Pasta (1 lb, penne or rigatoni): Forms the hearty base (use low-carb pasta for keto).
- Extra-Virgin Olive Oil (2 Tbsp): Enhances sautéing and adds richness.
- Sweet Onion (1, thinly sliced): Provides sweet, savory depth.
- Garlic Cloves (3, minced): Infuses aromatic intensity.
- Summer Squash (2, thinly sliced): Adds tender, mild flavor.
- Yellow Cherry Tomatoes (1½ cups, halved): Bring sweet, juicy bursts.
- Kosher Salt and Black Pepper (to taste): Seasons the dish to perfection.
- Pecorino Romano (⅓ cup, finely grated): Adds nutty, savory depth.
- Ricotta Cheese (1 cup): Provides creamy, rich dollops.
- Fresh Basil (¼ cup, chopped): Offers vibrant, herbaceous garnish.
Substitutions and Variations
- Pasta: Swap with zucchini noodles, spaghetti squash, or low-carb pasta (e.g., shirataki or almond flour-based) for keto (~5–7g net carbs per serving).
- Summer Squash: Replace with zucchini, pattypan squash, or eggplant slices.
- Yellow Cherry Tomatoes: Use red cherry tomatoes, grape tomatoes, or diced Roma tomatoes.
- Pecorino Romano: Substitute with Parmesan, nutritional yeast (for vegan), or omit for lighter flavor.
- Ricotta: Swap with goat cheese, mascarpone, or dairy-free ricotta for vegan.
- Basil: Use parsley, oregano, or a mix of fresh herbs for variety.
- Add-Ins: Include 1 cup spinach, mushrooms, or grilled asparagus for extra veggies.
- Keto Adjustment: Use low-carb pasta, reduce tomatoes to ¾ cup, and use full-fat ricotta.
- Spicy Version: Add ½ tsp red pepper flakes with the garlic for a kick.
- Protein-Packed: Add grilled chicken, shrimp, or white beans for a heartier dish.
Instructions
Step 1: Cook the Pasta
- Fill a large skillet with 2-inch sides with water and salt generously. Bring to a boil over high heat.
- Add 1 lb pasta (penne or rigatoni) and cook according to package instructions until al dente (typically 8–10 minutes).
- Drain the pasta, reserving ¾ cup of the pasta cooking water. Set pasta aside.
Tip: Salt the water well (like seawater) for flavorful pasta; reserve pasta water carefully for the sauce.
Step 2: Sauté the Aromatics
- In the same skillet, heat 2 Tbsp extra-virgin olive oil over medium heat.
- Add 1 thinly sliced sweet onion and sauté for 4–5 minutes until tender.
- Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Tip: Slice onion thinly for even cooking; stir frequently to avoid burning garlic.
Step 3: Cook the Vegetables
- Add 2 thinly sliced summer squash and 1½ cups halved yellow cherry tomatoes to the skillet.
- Cook for 4–5 minutes until both are tender. Season with kosher salt and black pepper to taste.
Tip: Slice squash thinly (use a mandoline if available) for quick cooking; don’t overcook tomatoes to retain their shape.
Step 4: Combine Pasta and Sauce
- Add the reserved ¾ cup pasta water to the skillet and toss to coat the vegetables.
- Return the cooked pasta to the skillet and stir to combine.
- Sprinkle in ⅓ cup finely grated Pecorino Romano and stir again to create a light sauce.
Tip: Add pasta water gradually to achieve a silky texture; toss thoroughly to distribute cheese.
Step 5: Finish and Serve
- Dollop 1 cup ricotta cheese over the pasta in small spoonfuls.
- Garnish with ¼ cup chopped fresh basil.
- Serve immediately, family-style from the skillet or plated.
Tip: Add ricotta just before serving to keep it creamy; garnish with basil for vibrant color.
FAQs
1. Can I use frozen squash or tomatoes?
Yes! Use 2 cups thawed, drained summer squash and 1 cup thawed cherry tomatoes; pat dry to avoid excess moisture.
2. Is this dish keto-friendly?
With standard pasta, it’s not keto-friendly (~30g net carbs per serving). Use zucchini noodles or low-carb pasta and reduce tomatoes for a keto version.
3. Can I make it vegan?
Yes! Use dairy-free ricotta and nutritional yeast instead of Pecorino Romano; ensure pasta is vegan-friendly.
4. Why is my pasta dry?
- Reserve enough pasta water (¾ cup) for a silky sauce.
- Add water gradually while tossing to coat evenly.
- Cook pasta al dente to avoid absorbing too much liquid.
5. Can I make this ahead?
Yes! Prep veggies and garlic up to 1 day ahead; cook pasta and assemble fresh for best texture.
6. How long does it last?
It stays fresh in the fridge for up to 3 days; avoid freezing due to texture changes.
7. Can I use other pasta shapes?
Yes! Use any short pasta like fusilli or farfalle, or long pasta like spaghetti; adjust cooking time per package instructions.
8. What’s the best way to serve it?
Serve hot, family-style from the skillet or plated, with a keto-friendly salad or grilled veggies, garnished with extra basil and Pecorino Romano.