Penne With Summer Squash and Ricotta

By kspurlock

Ingredients

• Kosher salt
• 1 cup whole milk ricotta
• 6 Tbsp. extra virgin olive oil
• 1/2 cup grated coarsely shiopped fresh mint
• Coarsely ground black pepper-Reggiano
• 1 lb. summer squash cut lengthwise in half and sliced into 1/2-in-thick pieces
• Flaky sea salt
• 1 lb. penne pasta
• 6 Tbsp. coarsely chopped fresh mint
• Coarsely ground black pepper

Preparation

Step 1

1. Cook pasta with 3 Tbsp. kosher salt.

2. Whisk ricotta and 3 Tbsp. olive oil in a small bowl. Whisk parm evenly. Mix in 2 Tbsp warm water - or more - if needed to thin consistency.

3. Heat remaining olive oil (3 T) in a large pot over medium heat. Add squash and cook, stirring regularly, until golden brown, 4 to 5 minutes. Season well with sea salt, remove from heat.

4. Drain pasta and reserve 1/3 cup of the pasta water.

5. Add pasta and reserved water to the squash. Cook over medium heat, cover, reduce heat to low and steam for 2 minutes.

6. Stir in mint and sea salt and pepper if needed and garnish with whipped ricotta. Serve.