Ingredients
1
tablespoon olive oil
1 1/2
cups 1/4-inch slices zucchini and/or summer squash
1
clove garlic, finely chopped
2
cups uncooked farfalle pasta (6 oz)
1 3/4
cups Progresso chicken broth (from 32-oz carton)
1/2
cup whole milk ricotta cheese
2
tablespoons grated Parmesan cheese
1/4
teaspoon salt
1/4
teaspoon pepper
2
teaspoons fresh lemon juice
2
tablespoons chopped fresh basil leaves, plus more for garnish
Preparation
In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.
