Penne with summer squash and ricotta

Penne with summer squash and ricotta
Penne with summer squash and ricotta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • salt

  • 1

    cup fresh ricotta

  • 6

    tbsp olive oil

  • 1/2

    cup grated parmesan cheese

  • 1

    lb squash or zucchini, cut lengthwise and sliced into half moons

  • sea salt

  • 1

    lb penne

  • pepper

Directions

Bring 6 quarts of water to a boil in a large pot. Add 3 tbsp kosher salt. Whisk ricotta and 3 tbsp olive oil together in a bowl. Add parmesan, whisking until incorporated. Whisk in 2 tbsp warm water to loosen consistency. Heat rest of olive oil in a large pot over medium. Add squash and cook, stirring, until tender, 5 minutes. Season with sea salt and remove from heat. Cook pasta until al dente. Drain, reserving 1/3 cup of pasta water. Add pasta and reserved water to the squash, stirring and tossing to mix well. Cover, reduce heat to low, and steam together 2 minutes. Season with sea salt and pepper, transfer to serving bowl. Garnish with dollops of whipped ricotta and serve immediately.

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