Lemon Ricotta Pasta with Summer Squash and Cherry Tomatoes

An easy pasta dish packed with fresh summer produce. Summer squash and cherry tomatoes are paired with seasonal greens like basil and arugula. Simple dinner

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prep time: 15 minutes
cook time: 15 minutes

servings: 4

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Ingredients:

• 1 lb of your favorite pasta (I used spaghetti)

• 1 small onion finely chopped

• 2 medium summer squashes

• 3 garlic cloves minced

• 1/2 cup arugula

• 1 cup cherry tomatoes

• 1 cup ricotta cheese

• 1/4 cup fresh basil

• pinch of red pepper flakes

• Zest and juice of 1 lemon

• Olive oil

• Salt and pepper to taste

• Shredded parmesan (optional)

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Directions:

1. Fill a large pot with water and put on high heat. Once boiling, add in your pasta to salted water. Cook until tender. Before draining the pasta, reserve about 1 cup of the water and set aside.

2. In a large frying pan, drizzle olive oil and add the chopped onion and minced garlic. Cook for about 1 minute and add in your squash and cherry tomatoes. Pour in the lemon juice. Season with red pepper flakes, lemon zest and salt and pepper. Cook until the tomatoes have started to burst and the squash is tender, but not squishy. Stir in the fresh arugula and basil. Cook for about 1 minute more.

3. In a large pot, mix the cooked vegetables and pasta. Stir in the ricotta and reserved pasta water. If more sauce is needed, add more ricotta until the consistency is what you prefer. Add salt and pepper to taste.

4. Garnish with some fresh basil and top with shredded parmesan and freshly ground pepper if wanted.