By the end of summer, my gardens are overflowing with tomatoes, summer squash, and fresh basil, and this pasta dish is a wonderful way to bring all of that seasonal abundance together in one meal. The vegetables are gently cooked and tossed with pasta, creamy ricotta, Parmesan, and plenty of fresh basil. I use yellow zucchini here, but green zucchini or patty pan squash work just as well. Serve with a simple green salad or lightly steamed green beans for an easy late-summer meal.
Ingredients
12 ounces
brown rice penne pasta
cooked al dente
2 tablespoons
extra virgin olive oil
2 pounds
roma tomatoes
chopped
5 cloves
garlic
crushed
1 teaspoons
sea salt
½ teaspoons
dried oregano
2 medium
yellow zucchini
chopped
½ bunches
lacinato kale
thinly sliced
¾ cups
ricotta cheese
½ cups
finely grated
parmesan cheese
2 tablespoons
tomato paste
1 cups
fresh basil
