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Katie's Cucina

2 Pasta’s with Squash & Ricotta

I found this recipe in the Wednesday section of my local newspaper. I was intrigued by the  use of mint in this dish. To be honest the only way I ever use mint is for mojito’s and since I have a rather large pot on my porch I figured I would give this dish a whirl. My husband wasn’t too happy with the cream sauce since he’s not a big fan of parmesan. But all-in-all it was good and easy of course! 

Prep:  5 minutes
Total: 25 minutes 

Serves: 4


  • 1 box penne pasta (or whatever you have on hand–I had half boxes of each)
  • 3 tbsp olive oil
  • 1 cup part-skim ricotta
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 2 tbsp warm water
  • 1 lb summer squash, cut lengthwise in  half and sliced into 1/3-inch half  moons
  • 6 tbsp chopped fresh mint
  • salt & pepper to taste


1. Cook pasta; reserving 1/3 cup water. Whisk 2 tablespoons oil with ricotta. Add Parmesan, water. Add more water if necessary. 

2.  Cook squash with remaining oil in skillet for 5 minutes. Add salt. On medium, add pasta and reserved water to squash. Cover; reduce to low, cook 2 minutes. Add mint. Season with pepper. Transfer to bowl. Garnish with ricotta mixture and parmesan; enjoy!

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2 Responses to “2 Pasta’s with Squash & Ricotta”

  1. USA Kiwi (aka Kylee) posted on August 3, 2010 at 1:07 am (#)

    I'm extremely envious of your mint pot!

    I am a mojito fiend myself, but love mint in all kinds of things. This dish looks GREAT.

  2. Katie posted on August 3, 2010 at 11:20 am (#)

    Thanks for stopping by! I hope you enjoy this recipe too!

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