Hi, I am Clara. Today, I will show you a way to make summer squash pasta recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
SUMMER SQUASH PASTA Recipe
SUMMER SQUASH PASTA is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. SUMMER SQUASH PASTA is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook summer squash pasta using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make SUMMER SQUASH PASTA:
- Get 1 lb spaghetti
- Prepare 3 tbsp olive oil
- Take 1 ½ sweet onion, thinly sliced
- Make ready 2 pints cherry tomatoes
- Prepare 3 garlic cloves, thinly sliced
- Prepare 1 ¾ cup reserved pasta water
- Prepare 3 tbsp fresh basil, chopped
- Take 1 cup fresh ricotta cheese
- Prepare 4 medium yellow summer squash, washed and cut into 1/2 inch slices
- Prepare 1 Salt pepper to taste
Instructions to make SUMMER SQUASH PASTA:
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta, reserving ⅓ cup of the pasta water.
- While the pasta cooks: Heat the olive oil in a large skillet over medium heat. Add the diced squash onion and sauté until tender, 5 to 6 minutes. Add the cherry tomatoes and garlic, reduce the heat to medium-low, and toss to combine. Cover the skillet and cook until the tomatoes are very tender and bursting, 7 to 9 minutes.
- Season the tomato mixture with salt and lots of freshly ground black pepper. Add the pasta water and bring to a simmer. The mixture should form a sauce. If needed, add more pasta water.
- Add the pasta and toss well to coat it in the sauce. To serve, pile portions of pasta onto plates and top each with 2 teaspoons basil and 2 tablespoons ricotta. Serve immediately.
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