All the gardens in the neighborhood are bursting with fresh veggies. We've hit that point in the summer when it's time to get creative with how to use up the surplus of summer squash. I did a little thinking and some blog stalking to help me decide what to make, which led me to this recipe on http://www.weeklygreens.com/. It was super easy, quick and delicious! Perfect to make during the week after work! Enjoy! <3
Ingredients:
4 tablespoons olive oil, divided
1 small yellow onion, finely diced
1 medium yellow squash, finely diced
1 medium zucchini, peeled and finely diced
1 teaspoon kosher salt
1 pound medium shells
1-1/2 cups ricotta
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano cheese
Directions:
- In a large skillet, heat 2 tablespoons of the olive oil over medium-low heat. Add the diced onion and cook until tender, about 6 to 7 minutes. Add the diced squash and the salt to the pan. Turn the heat up to medium and cook until the squash is tender but still holding its shape, about 10 minutes. Remove the skillet from the heat and keep it warm.
- Bring a large pot of water to a boil and salt it generously. Cook the pasta shells according to package directions for al dente. Just before draining the pasta, scoop out about a cup of the starchy water. You will use this to make the sauce. It can be easy to forget to do this (and once that water is gone, it’s gone!), so I like to set a measuring cup next to the pot as a reminder. I haven’t forgotten since I started using that trick.
- Meanwhile, put the ricotta cheese in a bowl. Drizzle the remaining 2 tablespoons of olive oil over it, then give it a few cranks of the pepper grinder. Stir until completly blended.
- Drain the pasta, then add it back to the warm pot. Add the squash and onion mixture and the ricotta cheese, stirring gently. Add the Parmigiano and a little of the water. Use the cooking water to control the consistency of your sauce. Taste for seasoning and adjust if necessary. Serve immediately.
