Ingredients Jump to Instructions ↓

  1. 2 package(s) (9 ounces each) fresh refrigerated linguine or fettuccine

  2. 2 teaspoon(s) olive oil

  3. 3 small (about 1 pound)

  4. summer squash , each cut lengthwise in half, then sliced crosswise

  5. 1/2 cup(s) prepared refrigerated pesto

  6. 1/2 teaspoon(s) salt

  7. 4 large (about 2 pounds)

  8. tomatoes , coarsely chopped

  9. 1 cup(s) part-skim ricotta cheese

  10. Fresh basil sprigs for garnish

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

  2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add squash to skillet; cover and cook 8 minutes or until tender, stirring occasionally. Stir in pesto and salt; heat to boiling. Add tomatoes with any juice and cook 2 minutes or just until heated through.

  3. Meanwhile, spoon ricotta into small serving bowl.

  4. Drain pasta. In large serving bowl, toss pasta with squash mixture. Pass ricotta to dollop on each serving. Garnish with basil sprigs.


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