Description
A creamy one-skillet pasta combining the sweetness of summer squash with the velvety texture of ricotta cheese and a bright lemon finish.
Ingredients
Scale
- 12 oz Fusilli pasta
- 2 medium yellow summer squashes, diced
- 1 cup whole milk ricotta
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 3 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Boil fusilli in salted water until slightly under al dente; reserve 1 cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat and sauté squash until golden.
- Lower heat to medium and stir in minced garlic, cooking for 1 minute.
- Drain pasta and add it to the skillet with the squash.
- Stir in ricotta and 1/4 cup of pasta water until creamy.
- Fold in Parmesan and lemon zest, adding more pasta water if needed to reach desired consistency.
- Season with salt and pepper, then garnish with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-Inspired