Linguine with Summer Squash, Tomatoes, and Basil Recipe

Whisk olive oil garlic 1/2 cup of basil salt and pepper in a large bowl. Add zucchini yellow squash and tomatoes to the oil mixture and toss to coat.

Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite about 5 to 10 minutes; drain. Transfer pasta to a serving bowl.

While the pasta is warm fold in half of vegetable mixture along with 2 tablespoons ricotta cheese until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle 1/2 cup chopped basil over the dish. Season with salt and pepper to serve.