Ingredients:
\n 3 poundsassorted summer squashes and zucchini, sliced
\n 6 tablespoonsextra-virgin olive oil, plus more for serving
\n 1 medium white onion, chopped
\n 4 garlic cloves, thinly sliced
\n Kosher salt and freshly ground pepper
\n 8 ouncesricotta, about 1 cup
\n 2 ouncesgrated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
\n 1 tablespoonfresh lemon juice
\n 1 teaspoonfinely grated lemon zest
\n 1-2 chile de \u00e1rbol, chopped or \u00bd teaspoon red pepper flakes
\n 1 poundpipette, ziti, or other tube pasta
\n 1\/2 cupbasil leaves<\/p>\n
Directions: <\/p>\n
Heat grill or oven to 375\u00baF and line a sheet tray with foil or parchment. Toss squash, oil, onion, garlic, 1 teaspoon salt and \u00bd 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.
\nMeanwhile, 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 \u00bd cup pasta water to the squash mixture and stir to combine. Mixture should have the consistency of a very thick rag\u00fa. Use more pasta water if necessary, just be sure to taste as you add so it doesn\u2019t become too salty! Add lemon juice, lemon zest, chile de \u00e1rbol and stir to combine. Toss pasta in mixture to combine until completely coated.
\nServe pasta warm or room temperature with reserved squash, basil, a sprinkle of parmesan, a drizzle of olive oil and freshly ground black pepper. <\/p>\n","protected":false},"excerpt":{"rendered":"
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… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1784","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1784"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1784\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}