Recipe of Perfect SUMMER SQUASH PASTA

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, summer squash pasta. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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SUMMER SQUASH PASTA is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. SUMMER SQUASH PASTA is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook summer squash pasta using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make SUMMER SQUASH PASTA:

1. Get 1 lb spaghetti
2. Make ready 3 tbsp olive oil
3. Make ready 1 ½ sweet onion, thinly sliced
4. Prepare 2 pints cherry tomatoes
5. Get 3 garlic cloves, thinly sliced
6. Make ready 1 ¾ cup reserved pasta water
7. Prepare 3 tbsp fresh basil, chopped
8. Make ready 1 cup fresh ricotta cheese
9. Prepare 4 medium yellow summer squash, washed and cut into 1/2 inch slices
10. Take 1 Salt & pepper to taste

Cook, stirring for about a minute, grate in a good amount of fresh parm, remove from the pan onto a platter and drizzle over the salsa verde. Directions In a large skillet, saute onion and green pepper in oil until crisp-tender. Bring a large pot of salted water to a boil. Add pasta and cook uncovered over high heat.

Instructions to make SUMMER SQUASH PASTA:

1. 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.
2. 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.
3. 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.
4. 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.

Bring a large pot of salted water to a boil. Add pasta and cook uncovered over high heat. While pasta is cooking, heat olive oil in a large saute pan over medium heat. Add the squash, red pepper and salt. Bring a pot of salted water to a boil and cook the pasta according to the directions.

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