- 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
- 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.
06/26/2019
recipepes.com
linguine with summer squash, tomatoes, and basil, recipe
PT15M
PT1H
5
455 calories
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