LINGUINE WITH SUMMER SQUASH, TOMATOES, AND BASIL

Linguine with Summer Squash, Tomatoes, and Basil image

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!

Provided by JJLuke

Categories Fruits and Vegetables Vegetables Squash

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup extra-virgin olive oil
2 tablespoons minced garlic
½ 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
½ cup chopped fresh basil

Steps:

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.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 92.6 g, Cholesterol 10 mg, Fat 16.4 g, Fiber 7.3 g, Protein 20.8 g, SaturatedFat 2.3 g, Sodium 81.4 mg, Sugar 3.5 g