Ingredients

Scale

2 tablespoons unsalted butter
1/2 cup diced yellow onion
2 cloves garlic, minced
1 lb short pasta
4 cups low-sodium chicken broth
kosher salt (I use about 1 teaspoon)
1 lb zucchini or yellow squash, quartered
1½ cups ricotta cheese
1/2 cup grated Parmesan cheese
1 cup mozzarella cheese
6 leaves basil, torn

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Instructions

Melt the butter in a large pot or saucepan over medium-high heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds.
Add the short pasta and chicken broth to the pot. Season with salt and pepper to taste.
Bring the mixture to a boil, then cover with a lid and cook for about 6 minutes, stirring occasionally to prevent sticking.
Quickly replace the lid after stirring. Add the quartered zucchini and squash to the pan.
Cook for another 4-6 minutes until the pasta is tender and the zucchini is cooked.
Remove from heat and stir in the ricotta and Parmesan cheese until well combined.
Top with the mozzarella cheese and let it melt before serving.
Sprinkle with torn basil leaves and add more salt and pepper if desired.

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Notes

For added flavor, consider using garlic-infused olive oil instead of butter.
Feel free to substitute or add your favorite vegetables to the dish, such as spinach or bell peppers.
Adjust the cheese amounts to taste, depending on your preference for creaminess.

Author: Alejandro
Prep Time: 10 minutes
Cook Time: No Data
Category: Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 14g
Cholesterol: 30mg