Whole Wheat Pasta with Summer Squash, Basil and Lemon Scented Ricotta

By admin | June 19, 2011

5 summer squash, cubed

1 onion, diced

3 cloves garlic, minced

15 oz ricotta cheese

1 bunch basil leaves, torn

juice and zest of 2 lemons

salt and pepper

1 lb whole wheat penne pasta, cooked according to package directions.

In a large pot heat oil over medium high heat.  Saute onion for about three minutes, then add garlic and squash.  Stir, season with salt and pepper, then let the squash sear (don’t keep stirring) until one side is golden (about 4 minutes).  Toss in the cooked pasta  to warm it through.

Combine the remaining ingredients to make the cheese mixture, and season with salt and pepper.  Stir into the warmed pasta, transfer to a serving bowl or platter.

Top with more fresh basil and lemon zest for garnish and serve immediately.

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