Ingredients
2tbspcooking oil
1½lbssummer squash,(about 4), grated
3clovesgarlic,minced
¾tspsalt
1tsporegano,dried
½cupricotta cheese
½cupsun dried tomatoes packed in oil,drained and chopped
¼lbsalami,sliced, cut into thin strips
⅛tspfresh ground black pepper
¾lbelbow macaroni
¼cupParmesan cheese,grated
Preparation
In a large frying pan, heat the oil over moderately high heat.
Add the summer squash, minced garlic, salt, and oregano and cook for about 5 minutes, stirring, until tender.
Add the ricotta cheese, sun-dried tomatoes, salami, and pepper.
In a large pot of boiling, salted water, cook the macaroni for about 8 minutes until just done.
Drain and toss the pasta with the sauce. Top with the Parmesan.
