Pasta With Basil And Summer Squash

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• salt
• 2 teaspoons olive oil
• 2 (9 ounce) packages fresh linguine or 2 (9 ounce) packages fettuccine
• 1 lb summer squash, each cut lengthwise in half, then sliced crosswise
• 1/2 cup pesto sauce
• 2 lbs tomatoes, coarsely chopped
• 1 cup part-skim ricotta cheese
• basil sprig

Recipe

• 1 heat large covered saucepan of salted water to boiling. add pasta; cook.
• 2 meanwhile, in a nonstick, 12-inch skillet, add squash and oil. cover and cook, stirring occasionally until tender, 8 minutes. stir in pesto and 1/2 tsp of salt; healt to boiling. add tomatoes with any juice and cook, 2 minute.
• 3 meanwhile, spoon ricotta into a small serving bowl.
• 4 drain pasta. in large serving bowl, toss pasta with squash mixture. scoop ricotta dollops onto each serving. garnish with basil sprigs.