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Ahhh, pasta. Stuff it with cheese, and you’ve found one of the greatest food treasures in all of the world: tortellini. We’re cheese and bread people in my home, and this dish definitely checks those boxes. And the best part? It’s ready in under 30 minutes!

My brother has an incredible garden full of veggies, especially since we’ve had plenty of rain this year! He has mentioned, on numerous occasions, that the squash has been taking over. So I decided to take some off of his hands and serve it up in one of my favorite ways.

1 pound of tortellini (or whatever pasta wets your whistle!)

2 tablespoons olive oil

1 sweet onion, thinly sliced

3 garlic cloves, minced

2 summer squash, thinly sliced

1.5 cups halved cherry tomatoes

Salt + Pepper

1/3 c grated Pecorino Romano (Parmesan is also delicious!)

1 c ricotta cheese

1/4 c chopped fresh basil

-Fill a large skillet with water and salt it generously. Bring it to a boil, and toss in your pasta. Cook according to package.

-Drain the pasta and set aside, reserving 3/4 cup of the pasta cooking water.

-In the same skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 4-5 minutes. Throw in the garlic and cook until fragrant, 1 minute more.

-Add your squash and tomatoes, and cook until both are tender, about 4-5 more minutes. Season with salt and pepper (I tend to add a little garlic + onion powder too!)

-Add the pasta cooking water to the veggie mixture and toss well. Add your pasta and stir it up.

-Sprinkle in the pecorino romano and stir again to combine.

-Plate your dish and add a dollop of ricotta on top of the pasta and garnish with basil. (You can add a sprinkle of red pepper flakes for a little kick!) Serve hot!


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