Ricotta Pasta Skillet with Shrimp
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1 cup (1/4 lb.) dry tri-color penne pasta
1/2 cup reserved pasta water
2 Tbsp. olive oil
1-1/2 cups sweet onion, diced
3 cloves garlic, minced
3-1/2 cups yellow summer squash, sliced
3 cups cherry tomatoes, halved
Salt and pepper to taste
1- 1/2 Tbsp. Herbes de Provence
12 oz. shrimp, cooked
2/3 cup parmesan cheese, grated
1/2 cup ricotta cheese
1/4 cup fresh basil, chopped
Directions
Divide into 4 equal servings. Enjoy!
Fill a large skillet with water and bring to a boil. Add the pasta and cook until desired tenderness.
Drain the pasta, reserving ½ cup of the pasta water, and set aside.
In the same skillet heat olive oil over medium heat. Add the diced onion and sauté until tender. Add the garlic and cook for about 1 minute, or until fragrant.
Add the sliced squash and cherry tomatoes to the skillet, season with salt, pepper, and herbs de Provence. Mix to combine and cook until tender.
Add the reserved pasta water to the squash and tomatoes, toss to coat, then stir in the cooked pasta and cooked shrimp. Sprinkle the parmesan cheese on top and stir to combine.
Dollop the ricotta cheese on top of the pasta, mix to combine, and garnish with freshly chopped basil.