Pasta with Summer Squash, Genoa Salami and Ricotta
COLUMBUS® Genoa Salami and fresh summer squash unite with garganelli pasta to make an appetizing meal perfect any time of year, but ideal for seasonal fresh produce. Garlic, oregano and sun-dried tomatoes provide a balance of spice and sweet, while ricotta cheese and Parmesan cheese create a rich, creamy sauce to bring all the ingredients together. Prepare Pasta with Summer Squash, COLUMBUS® Genoa Salami and Ricotta for a summer weeknight meal that’s light on prep and gives plenty of flavor.
- 2 tablespoons
small summer squash, sliced
cloves garlic, minced
- 1 teaspoon
- 1 teaspoon
- 1/2 cups
sun-dried tomatoes packed in oil, coarsely chopped
- 4 ounces
sliced COLUMBUS® Genoa Salami, cut into strips
- 12 ounces
garganelli (or other tubular shaped pasta) pasta cooked and drained; ½ cup cooking liquid reserved
- 1 cup
grated Parmesan cheese
- 1/2 teaspoons
freshly ground black pepper
In large skillet over medium-high heat, heat oil. Add summer squash slices in single layer. Cook squash slices 5 to 7 minutes or until browned on both sides. Stir in garlic, salt and oregano. Cook 1 minute. Add sun-dried tomatoes and salami.
Add pasta to skillet. Add reserved pasta cooking liquid a tablespoon at a time to loosen mixture. Stir in ricotta and parmesan. Season with pepper.