I prefer simple, fast dinners on busy weeknights—pasta is usually my go-to. This Pasta with Roasted Squash and Ricotta Salata is one of those meals that starts with minimal effort and ends up feeling thoughtful and special.

Often I’ll cook a quick pasta, toss in some steamed or sautéed vegetables, and finish with freshly grated cheese. Sometimes a small change turns a basic dish into something memorable. That happened here when I decided to roast summer squash and pair it with ricotta salata and crisped breadcrumbs for texture.

Ricotta salata is the star here. Unlike the creamy ricotta sold in tubs, ricotta salata is made from sheep’s milk whey that has been pressed, salted and aged, giving it a firmer, crumbly texture and a restrained salty tang. It behaves more like a firm cheese you can crumble over a dish, and it pairs beautifully with roasted vegetables.

To build flavor with minimal fuss, I roast diced zucchini and yellow squash tossed with a touch of olive oil and seasoned panko breadcrumbs. The crumbs add a toasty crunch and a light savory coating on the squash as it browns. If you like, add thinly sliced leeks or shallots to the roasting pan for a sweeter onion note, but the dish is equally satisfying without them.

One pantry hack I use when leeks aren’t available: those crispy fried onions sold in a jar for casseroles. They make a great shortcut, adding a crunchy, slightly sweet onion flavor that complements the panko and cheese. I keep a jar tucked away year-round as a quick way to boost flavor and texture.

Assembly is effortless: cook the pasta, dress it lightly with olive oil, spoon the roasted squash and breadcrumbs over the top, then finish with crumbled ricotta salata and a scattering of crispy fried onions. The result is a balanced mix of textures and flavors—crisp crumbs, tender roasted squash, and savory, crumbly cheese—yet it stays simple enough for a weekday meal.

This dish is flexible: scale quantities to feed more people, swap regular breadcrumbs for panko if you prefer a lighter crunch, or drizzle with garlic-infused olive oil for extra depth. Use the season’s squash—zucchini and yellow summer squash work beautifully—and experiment with small additions like fresh herbs, lemon zest, or toasted pine nuts to vary the profile.

Pasta with Roasted Squash and Ricotta Salata is proof that an effortless dinner can still be layered, interesting, and deeply satisfying. Keep Italian-seasoned panko and a small jar of crispy fried onions in your pantry—they make this and many other quick meals sing.

Some dishes come together by design. Others, like this one, feel like happy accidents.

Pasta with Roasted Squash and Ricotta Salata

This recipe is a flexible guide rather than a strict formula. I usually eyeball the squash and breadcrumbs, roasting until the vegetables are tender and golden. The combination of roasted squash, seasoned breadcrumbs, and crumbly ricotta salata makes for a flavorful, texturally interesting weeknight pasta that comes together quickly.

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Ingredients

• 6 cups chopped zucchini and yellow squash, about 4 small squash
• 1-2 Tablespoons olive oil
• salt and pepper
• 1/4 cup Italian seasoned panko bread crumbs
• 1/2 pound angel hair pasta, or more if you like bigger servings

For the topping:

• crumbled ricotta salata
• crispy fried onions
• olive oil

Instructions

1. Preheat the oven to 450°F (230°C).
2. Line a large baking sheet with foil for easy cleanup, then spread the chopped squash in a single layer.
3. Drizzle with 1–2 tablespoons olive oil and toss so the squash is evenly coated.
4. Season lightly with salt and pepper. The seasoned panko, cheese, and fried onions will contribute additional salt, so keep seasoning modest.
5. Sprinkle the Italian seasoned panko evenly over the squash, then roast for 25–30 minutes, or until the squash is tender and golden.
6. While the squash roasts, cook the pasta according to package directions. Drain and return to the pot or a serving bowl.
7. Drizzle the hot pasta with olive oil, top with the roasted squash and panko, crumble ricotta salata over everything, and finish with crispy fried onions. Serve immediately.

Notes

* Panko gives a lighter, airier crunch than regular breadcrumbs, but either will work in a pinch.

* If you can’t find ricotta salata, try another firm crumbly cheese with moderate saltiness—adjust the added salt accordingly.

* If crispy fried onions aren’t available, sliced leeks sautéed until golden make an excellent substitute and add a sweet, caramelized onion flavor. Wash leeks thoroughly to remove grit.

* A drizzle of garlic-infused olive oil at the end adds a savory lift—use if you have it on hand.

Recipe content © Ramona