A creamy pasta perfect for weeknight meals. Quick to prepare, chockfull of vegetables and absolutely delicious.
- 5 slices thick-cut bacon, cut crosswise into 1/2” pieces
- 8 oz whole milk ricotta
- 2 tbsp extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 lb summer squash (about 3 medium) halved lengthwise and sliced into 1/2″ thick half-moons
- 2 tbsp basil chiffonade
- 1 lb linguine
- 1 oz (about 1/2 c) Parmigiano-Reggiano cheese and more for passing
- kosher salt
- black pepper
- Bring a large pot of well-salted water to a boil.
- Mix the ricotta and 1 tbsp of olive oil in a medium bowl. Season with pepper and set aside.
- In a 12″ skillet, cook the bacon over medium heat until crisp, stirring occasionally (about 8 minutes). Leaving the bacon in the skillet, drain all but about 1 tbsp of the fat. Add 1 tbsp of olive oil and the shallots. Sauté until they just begin to turn golden (about 1 minute). Add the squash and cook until lightly browned and tender (about 7 minutes).
- Cook the linguine until al dente (about 8 minutes). Reserve 1 cup of the cooking water, and drain the pasta.
- Add the pasta to a large, pre-warmed serving bowl along with the squash mixture, the ricotta cheese, 1/2 c of parmesan cheese and the basil chiffonade. Toss gently but thoroughly, adding some of the reserved pasta water as required.
- Serve immediately.
- Serving Size: 4