Linguine with Summer Squash, Tomatoes, and Basil |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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! Ingredients:
1/4 cup extra-virgin olive oil |
2 tablespoons minced garlic |
1/2 cup chopped fresh basil |
salt and ground black pepper to taste |
1 large zucchini, sliced into thin rounds |
1 large yellow squash, sliced into thin rounds |
1 cup cherry or grape tomatoes, halved |
1 (16 ounce) package fresh linguine pasta |
1 (8 ounce) container skim milk ricotta cheese, divided |
1/2 cup chopped fresh basil |
Directions:
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.
|
|