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Home Layer Salad With Frozen Corn

Pennette with Summer Squash and Ricotta Recipe

Ingredients

How to make it

  • Prepare pasta as directed for al dente,w/3 tblsp. kosher salt, drain and reserve 1/3 c. of pasta water
  • Whisk the ricotta and 3 tblsp. of the olive oil together in a small bowl
  • Add the parmesan, whisking well
  • Add 2 tblsp. warm water, whisk well, add another tblsp. if necessary, to loosen up the consistency
  • Heat the remaining 3 tblsp. olive oil(love that smell don't you?) in a large pot over medium heat
  • Add the squash and cook/stir until tender, about 5 minutes
  • Season well with sea salt, remove from heat
  • Add the pasta and the 1/3 c. water to the squash,stir and toss over medium heat to mix well
  • Cover and reduce heat to low, allow to steam about 2 minutes
  • Stir in the mint, season with salt and pepper to taste
  • Serve! garnish with dollops of the ricotta mix and extra parmesan

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The Cook

andiecooks Home, My Place

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