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!

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

610 calories; protein 20.8g; carbohydrates 92.6g; fat 16.4g; cholesterol 10mg; sodium 81.4mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
07/30/2015
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 pasta so I got two 9 oz packages, and it was waaaay too much; I put about 1/3 aside for another meal. The portions are very generous, think this could easily be 6 main dish servings. Thanks so much for the recipe, JJLuke! Read More
(3)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/30/2015
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 pasta so I got two 9 oz packages, and it was waaaay too much; I put about 1/3 aside for another meal. The portions are very generous, think this could easily be 6 main dish servings. Thanks so much for the recipe, JJLuke! Read More
(3)
Rating: 4 stars
08/25/2016
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) into the warm noodles before topping with remaining ricotta and basil. Read More
(2)
Rating: 4 stars
05/23/2017
Very light and refreshing. I love the crunchy zucchini and yellow squash mixed with the creamy ricotta cheese. Loved it! Read More
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Rating: 5 stars
09/21/2016
Easy yummy! Served with grilled rosemary chicken. Wonderful summer meal Read More
Rating: 5 stars
08/18/2018
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 kids liked this recipe. Read More
Rating: 5 stars
11/04/2018
Even in the fall I love raw vegetables! I followed as best I could...but just added things that needed to be used. Minimal changes with broccoli mushroom green and red onion. I used maybe a quarter the amount of pasta because of preference and cottage cheese for ricotta. ( I realize I sacrificed a lot there but trying to keep things light ) My college daughter saw the dish chilling in the fridge for dinner and ate half of it. She took more home as well. So I guess that means I will be making it again......thank you for sharing! Read More
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