Skillet Summer Squash & Ricotta Pasta

Prep Time: 10 minutes | Cook Time: 15 minutes | Serves 4

Ingredients

• 12oz Fresh Rigatoni Pasta
• 2 Tablespoons extra-virgin olive oil
• 1 sweet onion, thinly sliced
• 3 garlic cloves, minced
• 2 summer squash, thinly sliced
• Salt and freshly ground black pepper
• ⅓ cup finely grated Pecorino Romano or Parmesan cheese
• 1 cup Bellwether Farm Whole Milk Ricotta Cheese
• ¼ cup chopped fresh basil

Instructions

1. Fill a large skillet with water, salt it generously and bing it to a boil over high heat.
2. Thinly slice onion and squash, mince garlic cloves and set aside.
3. Once it’s boiling, add the pasta and cook according to the instructions on the package - for fresh rigatoni, about 5 minutes.
4. Drain pasta and set aside, reserving ¾ cup of the pasta cooking water.
5. In the same skillet, heat olive oil over medium heat.
6. Add onion and sauté until tender, 4 to 5 minutes.
7. Add garlic and cook until fragrant, 1 minute more.
8. Add squash and cook until tender, 4 to 5 minutes then season with salt and pepper.
9. Add reserved pasta water to the mixture and toss well to coat, then add the pasta and stir.
10. Sprinkle in the Pecorino Romano and stir again to combine.
11. Dollop the ricotta on top of the pasta and garnish with basil.
12. Serve immediately!