Ingredients:
3 poundsassorted summer squashes and zucchini, sliced
6 tablespoonsextra-virgin olive oil, plus more for serving
1 medium white onion, chopped
4 garlic cloves, thinly sliced
Kosher salt and freshly ground pepper
8 ouncesricotta, about 1 cup
2 ouncesgrated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
1 tablespoonfresh lemon juice
1 teaspoonfinely grated lemon zest
1-2 chile de árbol, chopped or ½ teaspoon red pepper flakes
1 poundpipette, ziti, or other tube pasta
1/2 cupbasil leaves
Directions:
Heat grill or oven to 375ºF and line a sheet tray with foil or parchment. Toss squash, oil, onion, garlic, 1 teaspoon salt and ½ teaspoon pepper in a large bowl until completely coated. Arrange in an even layer on prepared sheet tray. Roast, tossing occasionally, until squash is very tender and just beginning to brown, 45-55 minutes. Reserve about 1/3 of squash for serving, transfer the remaining squash to a large bowl. Add ricotta and parmesan and stir to combine breaking up and lightly smashing the squash as you stir.
Meanwhile, cook pasta in a large pot of heavily salted, boiling water, stirring occasionally, until al dente (see cook times on box). Reserve 1 cup pasta water and drain pasta. Add ½ cup pasta water to the squash mixture and stir to combine. Mixture should have the consistency of a very thick ragú. Use more pasta water if necessary, just be sure to taste as you add so it doesn’t become too salty! Add lemon juice, lemon zest, chile de árbol and stir to combine. Toss pasta in mixture to combine until completely coated.
Serve pasta warm or room temperature with reserved squash, basil, a sprinkle of parmesan, a drizzle of olive oil and freshly ground black pepper.