Linguine With Summer Squash, Tomatoes, And Basil

• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced garlic
• 1/2 cup chopped fresh basil
• salt and ground black pepper to taste
• 1 large zucchini, sliced into thin rounds
• 1 large yellow squash, sliced into thin rounds
• 1 cup cherry or grape tomatoes, halved
• 1 (16 ounce) package fresh linguine pasta
• 1 (8 ounce) container skim milk ricotta cheese, divided
• 1/2 cup chopped fresh basil

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.

extravirgin olive oil, garlic, fresh basil, salt, zucchini, yellow squash, cherry, fresh linguine pasta, milk ricotta cheese, fresh basil

Taken from www.allrecipes.com/recipe/228869/linguine-with-summer-squash-tomatoes-and-basil/ (may not work)