Linguine with Summer Squash, Tomatoes, and Basil Recipe - Allrecipes.com
  • READY IN 25 mins

Linguine with Summer Squash, Tomatoes, and Basil

Recipe by  

"Light summer dish with minimal prep and cooking! Use fresh pasta and herbs to maximize flavor. I use spinach and garlic linguine when available. Enjoy immediately by itself, with a grilled protein, or bring to a dinner party!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

Directions

  1. Whisk olive oil, garlic, 1/2 cup of basil, salt, and pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat.
  2. Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 5 to 10 minutes; drain. Transfer pasta to a serving bowl.
  3. While the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle 1/2 cup chopped basil over the dish. Season with salt and pepper to serve.
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Nutrition

  • Calories
  • 610 kcal
  • 31%
  • Carbohydrates
  • 92.6 g
  • 30%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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