Lemon Ricotta Penne with Yellow Squash

Lemon Ricotta Penne with Yellow Squash

This is a fast and delicious recipe for penne dressed up in a zingy lemon ricotta sauce and tossed with smoky yellow squash. It requires minimal ingredients and with fast chopping skills can be on the table in a half hour or less.

Squash slices are quickly cooked under the broiler while the pasta cooks and the sauce is whisked together using ricotta, lemon zest and juice along with a little pasta water.

Lemon Ricotta Penne with Yellow Squash

Short on time…Simple to make…But big on taste with lemon being the stand-out flavor. The milky ricotta balances out the tartness so it won’t make you pucker! But it will make you smile…it’s like sunshine on a plate.

Lemon Ricotta Penne with Yellow Squash


Lemon Ricotta Penne with Yellow Squash
(by Reeni)(Serves 4)
2 Yellow Squash, peeled and sliced into rounds*
Olive oil
Sea Salt and Black Pepper
8 ounces Penne Pasta (like Barila Whole Grain)
1 cup Ricotta Cheese
1 Lemon, zested and juiced
1/2 cup Pasta water
Fresh Basil, chopped, for serving
Parmesan Cheese, for serving
1. Heat broiler. On a large baking pan spread out squash. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Broil on second closest rack to broiler. Keep a close eye on them, checking every minute or so. When they are browned remove pan and turn slices. Return to broiler until browned.
2. Meanwhile cook the penne in plenty of salted water to al dente according to package directions. In a medium mixing bowl whisk ricotta with lemon peel and juice. Season with salt and pepper to taste. Slowly whisk in the pasta water.
3. In a large bowl toss the penne with the ricotta mixture, add squash and toss again. Season to taste with salt and pepper. Garnish with basil. Serve with Parmesan cheese.
* Slice as thick as you like. I like them them on the thin side – about 1/3 inch thick.


Lemon Ricotta Penne with Yellow Squash

Keep your dishes for the July Showdown coming – add your links here!

I’m sending this to Presto Pasta Nights hosted by Daphne of More Than Words this week.

I’m also linking to this to Two For Tuesdays: Celebrate Real Food hosted by Heather over at Girlichef.

foodie_views_link_url = ‘BLOG_POST_URL';

Bookmark and Share


  1. lisaiscooking says

    The lemon and ricotta sound so good in this. I think I'll be seeing a lot of yellow squash at the farmers' markets, and this is a great way to use it!

  2. Heather Schmitt-Gonz says

    So sunny!! This plate is so happy =) Sounds delicious and a great way to use some that abundant summer squash. I'm so glad you linked this to Two for Tuesdays this week, Reeni!! (and I'm very excited about it too…thank u for saying so, that put a big smile on my face!) …have a great one!

  3. Claudia says

    I love that you broiled the squash. It looks so scrumptious and just intensifies the mild flavor. The ease and the combo of flavors is summer-special!

  4. Kim says

    This reminds me of a wonderful recipe in Mario Batali's new book, Molto Gusto. I love having yellow summer squash on anything, but have never tried it on pasta. So many flavors here. I know I'd love it!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>