One-pot pasta is a magical thing. You throw a bunch of ingredients into a large pot and, while the pasta cooks, a flavorful sauce cooks right along with it. What you're left with is a dish that tastes like it took hours to make — but you barely even had to lift a finger.
What makes this recipe uniquely a summer pasta is the use of in-season produce like zucchini and peak cherry tomatoes, which you brown in the Dutch oven first and set aside before you boil the pasta.
Once your pasta is cooked — in a mixture of water, chicken broth, shallot, garlic, salt, and crushed red pepper — your stir in some Greek yogurt, olive oil, lemon zest, and ricotta salata, and then add in the reserved zucchini ribbons and tomatoes.
Top with some Italian breadcrumbs and you've got the perfect weeknight meal to celebrate summer's bounty.
→ Get the Recipe: One-Pot Summer Pasta from A Cozy Kitchen