Skillet Pasta Recipe with Summer Squash, Ricotta and Basil

Skillet Pasta with Summer Squash, Ricotta & Basil: Your New Go-To Summer Comfort Food

Hey there, fellow food lovers! Chef Jamie here, ready to share a recipe that tastes like sunshine on a plate. When summer rolls around and my garden starts bursting with squash and basil, this skillet pasta becomes my weeknight MVP. It’s fresh, creamy, and ridiculously easy—no fancy techniques, just big flavors. Picture this: tender pasta, sweet summer squash, juicy tomatoes, and clouds of ricotta all mingling in one pan. Best part? You’ll be done before the sun sets. Let’s get cooking!

The Summer My Garden Saved Dinner

Let me take you back to a chaotic July evening a few years ago. My fridge was *empty* except for a rogue onion, but my garden? Overflowing. Zucchini elbowed tomatoes for space, and basil threatened to stage a coup. Desperate, I threw everything into a skillet with pasta and ricotta—the last survivor in my cheese drawer. The result? Magic. My kids, usually suspicious of green things, licked their plates. Now, it’s a summer tradition. Every time I make it, I’m reminded that the best meals aren’t planned—they’re born from a little chaos and a lot of fresh produce.

What You’ll Need (and Why)

1 lb pasta (penne or rigatoni) – These shapes trap sauce like champs. No rigatoni? Fusilli or farfalle work too!
2 tbsp extra-virgin olive oil – The good stuff! It adds fruity depth. Save the regular olive oil for roasting.
1 sweet onion – Caramelizes into golden sweetness. Red onion works in a pinch.
3 garlic cloves – Fresh is non-negotiable here. Pre-minced jarred garlic? I’ll pretend I didn’t hear that.
2 summer squash – Zucchini, yellow squash, or a mix! Slice ’em thin—they should melt into the pasta.
1½ cups yellow cherry tomatoes – Their sweetness balances the ricotta. Red tomatoes are fine, but yellow adds sunshine vibes.
Salt & pepper – Season as you go! Taste before adding pasta water.
⅓ cup Pecorino Romano – Salty, nutty, irreplaceable. Parm works if you’re out, but Pecorino is the secret weapon.
1 cup ricotta – Buy whole-milk for luxury or part-skim for lightness. Dollop it cold—it’ll melt just enough.
¼ cup fresh basil – Tear, don’t chop, to release those oils. No basil? Mint or parsley can sub, but trust me—grow a basil plant.

Let’s Make Magic (Step-by-Step)

Step 1: Boil the pasta—but keep that water!
Grab your biggest skillet (12-inch minimum), fill it with salted water (it should taste like the sea), and boil the pasta until al dente. Pro tip: Undercook by 1 minute—it’ll finish in the sauce. Reserve ¾ cup pasta water before draining. That starchy liquid? Liquid gold for sauce.

Step 2: Sizzle those veggies
Heat olive oil in the same skillet (less cleanup!). Add onions and sauté over medium until they’re golden and floppy (4–5 mins). Add garlic and stir for just 30 seconds—burnt garlic is a tragedy. Toss in squash and tomatoes. Cook until squash softens but keeps its shape (4–5 mins). Season with salt and pepper. Smell that? Summer in a pan.

Step 3: Bring it all together
Pour in the reserved pasta water and let it bubble for 1 minute. Add the pasta and toss like you mean it—those noodles should get cozy with the veggies. Kill the heat and stir in Pecorino. Taste! Need more salt? A squeeze of lemon? Adjust now.

Step 4: Ricotta time
Spoon dollops of ricotta over the top—don’t stir! Let it sit like fluffy clouds. Garnish with basil. Serve straight from the skillet for maximum “wow” factor.

How to Serve It Like a Pro

Grab shallow bowls and pile the pasta high. Drizzle with a little extra olive oil and crack fresh pepper over the top. Want to impress? Add toasted pine nuts or crispy prosciutto bits. Pair with chilled rosé or sparkling water with lime. No sides needed—this dish is a whole mood.

Mix It Up! 5 Delicious Twists

Lemon Zest & Chili Flakes: Brighten it up with lemon zest and a pinch of heat.
Vegan Version: Swap ricotta for cashew cream and use nutritional yeast instead of Pecorino.
Protein Boost: Add grilled shrimp or rotisserie chicken.
Herb Garden: Swap basil for dill + chives or tarragon.
Roasted Veg: Toss squash and tomatoes in the oven first for deeper flavor.

Confessions from My Kitchen

True story: The first time I made this, I forgot the pasta water and ended up with a dry, clumpy mess. My dog wouldn’t even eat it. Lesson learned! Now, I keep a mug by the stove to catch the water before draining. Over the years, I’ve added Pecorino (game-changer) and learned to let the ricotta stay chunky instead of stirring it in. Oh, and if my kids catch me sneaking extra basil? They demand a “green confetti” shower on their bowls.

Your Questions, Answered

Q: Can I use frozen squash?
A: Fresh is best here, but in a pinch, thaw frozen squash and pat it dry. Sauté it solo first to evaporate excess moisture.

Q: My pasta stuck together! Help!
A: Two fixes: 1) Use more water (skillet too small? Boil pasta in a pot). 2) Stir pasta immediately after adding it to the water.

Q: Can I make this ahead?
A: It’s best fresh, but leftovers keep for 2 days. Reheat gently with a splash of water to revive the sauce.

Q: Is there a gluten-free option?
A: Absolutely! Use GF pasta (brown rice or chickpea blends work well) and check that your Pecorino is GF (some brands use animal rennet).

Nutrition Per Serving (Because We’re Curious)

Pin This Recipe for Later!

Pin Title: Skillet Pasta with Summer Squash & Ricotta – 30-Minute Summer Dinner!

Pin Description: Whip up this vibrant Skillet Pasta with Summer Squash, Ricotta & Basil in just 30 minutes! Bursting with fresh garden flavors, creamy ricotta, and juicy tomatoes, this one-pan wonder is perfect for busy weeknights or lazy summer evenings. Includes easy ingredient swaps, gluten-free and vegan options, and chef tips for the creamiest sauce. Save this easy pasta recipe for your next meatless meal or farmers’ market haul! #SummerPasta #SkilletDinner #VegetarianRecipes #EasyDinner