Linguine with Summer Squash, Tomatoes, and Basil
Ingredients25 m servings 610 cals
- 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 g fat; 92.6 g carbohydrates; 20.8 g protein; 10 mg cholesterol; 81 mg sodium. Full nutrition
ReviewsRead all reviews 4
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!