zucchini and summer squash pasta with ricotta

Zucchini and Summer Squash Pasta

Heather Hartman

Summer Pasta

Heather Hartman Health
Category

Dinner

This is the PERFECT summer pasta to make with all your zucchini and summer squash! I used my homemade ricotta (highly suggest- surprisingly easy and far more delicious!) but store bought would work. Use bacon is you can't find pancetta, and add 5oz of arugula or spinach for more greens!
Summer Pasta

INGREDIENTS

  • 1 package, Tinkyada veggie spiral pasta
  • 8oz pancetta, diced
  • 1 ea, red onion, diced or julienned
  • 5 ea large zucchini, cut into half moons
  • 1 ea summer squash, cut into half moons
  • Himalayan salt / black pepper
  • two, 19g packages of basil
  • 2c ricotta (use my homemade ricotta recipe from 06/29
  • 1c grated parm
  • 1T garlic puree
  • Aleppo pepper
  • 1 ea lemon, zested

METHOD

    1. Drain
    2. Crisp pancetta in a cast iron on MH, remove from pan
    3. Add red onion and cook until caramelized
    4. Remove and reserve with pancetta
    5. I grilled my seasoned zucchini and squash, but for less dishes you can add the half moons to the hot cast iron
    6. Just mix the veggies with a tiny bit of EVOO and make sure the cast iron is super hot
    7. Don't over crowd otherwise the veggies will get soggy and not brown - you may have to do in batches, depending on the size of your cast iron
    8. Finely chop one package of basil leaves. Mix together basil
    9. ricotta
    10. parm
    11. garlic
    12. Aleppo pepper and lemon zest in a bowl
    13. Add pasta to cast iron
    14. mix in ricotta mixture, add pancetta
    15. onions
    16. zucchini and torn basil from the second package.
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