Linguine with Summer Squash, Tomatoes, and Basil recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

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

Nutrition Info

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
servingSize: -
sodium: 81.4 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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!

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