As a kid we used to go to mangia mangia restaurant in HB, CA very often. it was the best italian place imaginable in the worst strip mall imaginable. after much begging, the chef finally gave my mom this recipe.now here it is from mangia mangia to mom to me to you.
It's so good when summer vegetables start kicking off. i'm proud to say all the veggies in this pasta plate came from our garden. we rule.
first, saute a chopped onion, a pinch of red pepper flakes, a handfull of sun dried tomatoes, a couple chopped cloves of garlic, and salt / pepper in a few glugs of olive oil. just like in this photo:
once soft, put in a bunch of sliced zucchini and some yellow squash (or whatever is available). maybe throw in some swish chard if you're into that sort of thing. add in about a cup of fresh tomatoes. cook until the squash is softer but still firm to the bite. don't overcook it. while all this is happening, cook pasta like you know how.
finish the pasta dish. put the pasta on a big platter, spoon over the zuch sauce, tear some basil leaves on top, and scatter a bunch of ricotta all over the top. done!