Pennette with Summer Squash & Ricotta

1. Boil the Water

In a large pot, bring 6 quarts of water to a rolling boil, adding 3 tablespoons of kosher salt.

2. Prepare the Ricotta Mixture

While the water heats, whisk together the ricotta, 3 tablespoons of olive oil, Parmigiano-Reggiano, and 2 to 3 tablespoons of warm water in a small bowl until smooth and creamy.

3. Cook the Summer Squash

In the same large pot, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add the sliced summer squash and cook for about 4 to 5 minutes, stirring occasionally, until it turns tender and golden brown.

4. Cook the Pasta

Add the pennette to the boiling water and cook according to the package instructions until al dente. Remember to reserve about 1/3 cup of the pasta water before draining the pasta.

5. Combine Pasta and Squash

Return the drained pasta to the pot with the cooked squash. Pour in the reserved pasta water, stirring gently for about 2 minutes.

6. Add the Final Touches

Finally, stir in the chopped mint, a pinch of Maldon salt, and coarsely ground black pepper. Transfer the pasta to a serving bowl, dolloping the whipped ricotta mixture on top. Serve immediately, with extra Parmigiano-Reggiano if desired.