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Creamy Pasta with Summer Squash RecipeCreamy Pasta with Summer Squash


Creamy Pasta with Summer Squash Recipe

Pastas with creamy sauces are satisfying, but they are also loaded with calories and saturated fat. By using part-skim ricotta cheese and seasonal vegetables, you can create a healthier meal that mimics traditional favorites.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 8.5g
18%Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 22mg
Sodium 278mg
Total Carbohydrate 35.5g
Dietary Fiber 5.9g
Sugars 4.1g
Protein 10.7g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 15 minutes


  • 1 tbsp olive oil
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 1 ½ cups sliced zucchini
  • 3 cups cooked whole wheat pasta (like linguine)
  • ¾ cup part skim ricotta cheese
  • 1 tsp lemon zest
  • ¼ tsp ground black pepper
  • 2 tsp chopped fresh basil


  1. Heat the oil over medium-high in a large, deep skillet. Add the onion and garlic, and cook for 3 minutes. Add the zucchini and cook, stirring often, for 7 to 10 more minutes, until the zucchini is slightly tender.
  2. Reduce the heat to low and stir in the cooked pasta. Remove the pan from the heat and stir in the ricotta, lemon zest, and black pepper. Sprinkle with the fresh basil and serve.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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