-Put salted water on to boil for 1 pound penne pasta.

-Remove 1 cup whole milk ricotta from the fridge and spoon onto a plate so it will warm to room temperature.

-Slice about 1½ pound summer squash into thin strips about the size of the penne.

-Heat 2 TBS extra virgin olive oil in a sauté pan and add the summer squash.

-Sauté until golden, about 5 minutes.

-Add 2 cloves of chopped garlic.

-Remove the pan from the heat.

-Season well with sea salt and freshly ground black pepper.

-When the water boils, cook the pasta until al dente, then drain and add it to the summer squash.

-Toss together, season with more sea salt and pepper and then add spoonfuls of the ricotta until all is incorporated.

-Top with the following:

Shaved Parmesan or dry jack cheese

1-2 TBS finely chopped parsley, cilantro, basil or dill

3 TBS toasted pine nuts