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Category: Lunch and Dinner

Summer Squash with Pasta

Ingredients:
  • ½ pound whole wheat pasta of your preference (penne/linguini)
  • 1 yellow squash quartered and chopped
  • 1 green squash quartered and chopped
  • ¼ cup Parmesean cheese
  • ¾ cup ricotta cheese
  • 1 teaspoon extra virgin olive oil
  • ½ chopped shallot
  • fresh basil chopped as garnish
  • 1-2 teaspoon reserved pasta water
Instructions:

Cook pasta according to package until al dente, when straining, reserve ½ cup pasta water for mixture. Meanwhile, coat saucepan with olive oil and add shallots and quartered squash once oil starts to heat, sauté vegetables until soft (approximately 5 minutes). Add a pinch of salt and set pan aside.

In a small bowl, whisk together ricotta cheese, 1 teaspoon olive oil, 1- 2 t teaspoon of the reserved pasta water until a nice creamy consistency. Stir in Parmesean cheese.

In a large bowl combine pasta and squash gently to avoid mashing the vegetables. Then fold in cheese mixture and sprinkle fresh basil.

Tips:

Always add more vegetables than pasta to your dish for a more healthful portion.

Serve with a side salad to provide you with the nutritious fiber packed in greens that will help balance your meal.