SUMMER SQUASH PASTA

• 1 lb spaghetti
• 3 tbsp olive oil
• 1 1/2 sweet onion, thinly sliced
• 2 pints cherry tomatoes
• 3 garlic cloves, thinly sliced
• 1 3/4 cup reserved pasta water
• 3 tbsp fresh basil, chopped
• 1 cup fresh ricotta cheese
• 4 medium yellow summer squash, washed and cut into 1/2 inch slices
• 1 Salt & pepper to taste

1. Cook the pasta: Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until al dente, 6 to 8 minutes.
3. Drain the pasta, reserving 13 cup of the pasta water.
4. While the pasta cooks: Heat the olive oil in a large skillet over medium heat.
5. Add the diced squash & onion and saute until tender, 5 to 6 minutes.
6. Add the cherry tomatoes and garlic, reduce the heat to medium-low, and toss to combine.
7. Cover the skillet and cook until the tomatoes are very tender and bursting, 7 to 9 minutes.
8. Season the tomato mixture with salt and lots of freshly ground black pepper.
9. Add the pasta water and bring to a simmer.
10. The mixture should form a sauce.
11. If needed, add more pasta water.
12. Add the pasta and toss well to coat it in the sauce.
13. To serve, pile portions of pasta onto plates and top each with 2 teaspoons basil and 2 tablespoons ricotta.
14. Serve immediately.

olive oil, sweet onion, tomatoes, garlic, reserved pasta water, fresh basil, fresh ricotta cheese, salt

Taken from cookpad.com/us/recipes/343260-summer-squash-pasta (may not work)