Linguine with Summer Squash, Tomatoes, and Basil recipe
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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 caloriescarbohydrate: 92.6 gcholesterol: 10 mgfat: 16.4 gfiber: 7.3 gprotein: 20.8 gsaturatedFat: 2.3 gservingSize: -sodium: 81.4 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Linguine with Summer Squash, Tomatoes, and Basil
Directions
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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.