Linguine with Summer Squash, Tomatoes, and Basil

Linguine with Summer Squash, Tomatoes, and Basil

1
JJLuke 0

"Light summer dish with minimal prep and cooking! Use fresh pasta and herbs to maximize flavor. I use spinach and garlic linguine when available. Enjoy immediately by itself, with a grilled protein, or bring to a dinner party!"

Ingredients

25 m servings 610 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 92.6g
  • 30%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Good dinner! I loved the quick prep and minimal heat for these hot, humid summer days! I personally found it too much raw garlic...but I still had seconds :) I couldn't find a 16 oz package of p...