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Linguine with Summer Squash, Tomatoes, and Basil

Linguine with Summer Squash, Tomatoes, and Basil

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
JJLuke

JJLuke

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 92.6g
  • 30%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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