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.