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Linguine with Summer Squash, Tomatoes, and Basil

Rated as 4.25 out of 5 Stars

"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!"
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25 m servings 610
Original recipe yields 4 servings


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  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.
  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.
  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.

Nutrition Facts

Per Serving: 610 calories; 16.4 92.6 20.8 10 81 Full nutrition

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Read all reviews 4
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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...

Very light and refreshing. I love the crunchy zucchini and yellow squash mixed with the creamy ricotta cheese. Loved it!

Easy, yummy! Served with grilled rosemary chicken. Wonderful summer meal