Linguine with Summer Squash, Tomatoes, and Basil
Ingredients25 m servings 610
- 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.
- 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.
- 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.
Per Serving: 610 calories; 16.4 92.6 20.8 10 81 Full nutrition
ReviewsRead all reviews 5
Good dinner! I loved the quick prep and minimal heat for these hot, humid summer days! I personally found it too much raw garlic...but I still had seconds :) I couldn't find a 16 oz package of p...
Yummy, and so easy! Husband, 4 yr old, 2 yr old and I all enjoyed it. Only made 2 minor changes: sautéed the garlic in olive oil before adding, and stirred all the veggies (rather than only half...
Simple and delicious! We folded all the veggie mixture into the pasta instead of saving some for the top. I also didn’t use fresh linguine since it wasn’t on sale this week. Hubby and all the ki...
Very light and refreshing. I love the crunchy zucchini and yellow squash mixed with the creamy ricotta cheese. Loved it!