Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs
Think you don't like summer squash? This recipe—a delicious study in contrasts—will likely change your mind.
WHY THIS RECIPE WORKS
We wanted a summery pasta dish with squash-forward flavor. We started by cutting summer squashes into thin half-moons and cooked them in plenty of olive oil until they were fully softened and lightly browned. We then stirred minced garlic, ...