Squash Ricotta Pasta Skillet

Squash Ricotta Pasta Skillet with rigatoni, zucchini, yellow squash, ricotta, and Parmesan, styled on marble for FoodForYourGood.com — Creamy Squash Ricotta Pasta Skillet with zucchini, yellow squash, fresh ricotta, and basil – a delicious one-pan dinner from FoodForYourGood.com

Squash Ricotta Pasta Skillet is a fresh, creamy, and simple dinner that captures the best of summer flavors in one pan. With tender zucchini and golden yellow squash tossed in a silky ricotta sauce, this dish is both comforting and light, making it an easy weeknight favorite.

Since everything cooks together in one skillet, cleanup is quick, and the flavors mingle beautifully. Parmesan, lemon zest, and a touch of basil bring brightness and depth, while the ricotta creates a rich, velvety sauce that clings to every bite of pasta.

Ricotta cheese, with its roots in Italian tradition dating back to Roman times, has long been loved for its versatility. When paired with garden squash, it creates a rustic yet refined dish that feels timeless.

Whether served as a quick weeknight dinner or a centerpiece for summer entertaining, this pasta skillet delivers comfort and elegance in every bowl.

Recipe Yield: 4 servings

INGREDIENTS

12 oz short pasta (rigatoni, penne, or orecchiette)
2 medium yellow squash, thinly sliced into half-moons
1 medium zucchini, thinly sliced into half-moons
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup whole milk ricotta cheese
½ cup grated Parmesan cheese
½ cup fresh basil leaves, torn
1 tsp kosher salt, plus more for pasta water
½ tsp black pepper
2 tbsp olive oil
½ tsp crushed red pepper flakes (optional)
½ cup reserved pasta cooking water
1 lemon, zested and juiced

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve ½ cup pasta water, then drain.

2. Sauté aromatics:
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook for another 1 minute.

3. Cook the squash:
Add yellow squash and zucchini to the skillet. Season with salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until squash is tender and lightly golden, about 6–7 minutes.

4. Build the sauce:
Reduce heat to low. Stir in ricotta, Parmesan, lemon zest, and lemon juice. Add reserved pasta water gradually, stirring until sauce becomes creamy and coats the vegetables.

5. Combine and finish:
Add pasta to the skillet and toss well to coat. Remove from heat and fold in fresh basil. Taste and adjust seasoning if needed.

6. Serve:
Spoon into bowls and finish with extra Parmesan and a drizzle of olive oil if desired.

Helpful Tips to Perfect This Recipe

Choose the Right Pasta: Short pasta shapes like rigatoni or orecchiette hold the creamy ricotta sauce best and capture bits of squash.
Don’t Overcook Squash: Keep squash slightly firm so it holds shape and adds texture rather than becoming mushy.
Balance with Lemon: The lemon zest and juice brighten the creamy sauce, so adjust to taste for the perfect flavor balance.

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