Creamy Ricotta & Summer Squash Pennette

1. Boil Water

Start by bringing 6 quarts of water to a rolling boil in a large pot. Add 3 tablespoons of kosher salt to the water to ensure your pasta is well-seasoned as it cooks.

2. Prepare Ricotta Mixture

While the water is heating, take a small bowl and whisk together 1 cup of fresh ricotta with 3 tablespoons of extra virgin olive oil until the mixture is smooth and creamy. Gradually add ½ cup of freshly grated Parmigiano-Reggiano to the ricotta mixture, whisking until fully combined. If the mixture seems too thick, add 2 to 3 tablespoons of warm water to loosen it up to a creamy consistency.

3. Cook Summer Squash

Meanwhile, heat 3 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the sliced summer squash, and season it lightly with Maldon salt. Cook, stirring occasionally, until the squash is tender and has developed a golden brown color, which should take about 4 to 5 minutes. It's important not to overcook the squash; it should retain some texture.

4. Cook and Combine Pasta

Once the water is boiling, cook 1 pound of pennette rigate until just al dente, following the package instructions. Reserve about 1/3 cup of the pasta cooking water before draining the pasta. Add the cooked pasta and the reserved pasta water to the pot with the squash. Stir and toss everything together over medium heat, allowing the flavors to meld. Cover the pot and let it steam on low for an additional 2 minutes to ensure everything is well integrated.

5. Finish and Serve

Remove the pot from heat and stir in 6 tablespoons of coarsely chopped fresh mint. Season the dish with more Maldon salt and coarsely ground black pepper to taste. Serve the pasta immediately, topped with the whipped ricotta mixture and an extra sprinkling of freshly grated Parmigiano-Reggiano.