Pasta With Basil and Summer Squash

• salt
• 2 teaspoons olive oil
• 2 (9 ounce) packages fresh linguine or 2 (9 ounce) packages fettuccine
• 1 lb summer squash, each cut lengthwise in half, then sliced crosswise
• 12 cup pesto sauce
• 2 lbs tomatoes, coarsely chopped
• 1 cup part-skim ricotta cheese
• basil sprig

1. Heat large covered saucepan of salted water to boiling.
2. Add pasta; cook.
3. Meanwhile, in a nonstick, 12-inch skillet, add squash and oil.
4. Cover and cook, stirring occasionally until tender, 8 minutes.
5. Stir in pesto and 1/2 tsp of salt; healt to boiling.
6. Add tomatoes with any juice and cook, 2 minute.
7. Meanwhile, spoon ricotta into a small serving bowl.
8. Drain pasta.
9. In large serving bowl, toss pasta with squash mixture.
10. Scoop ricotta dollops onto each serving.
11. Garnish with basil sprigs.

salt, olive oil, fresh linguine, summer, pesto sauce, tomatoes, ricotta cheese, basil

Taken from www.food.com/recipe/pasta-with-basil-and-summer-squash-346977 (may not work)