• Fast

Ingredients

1. 2 tablespoons cooking oil
2. 1 1/2 pounds summer squash (about 4), grated
3. 3 cloves garlic, minced
4. 3/4 teaspoon salt
5. 1 teaspoon dried oregano
6. 1/2 cup ricotta cheese
7. 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
8. 1/4 pound sliced salami, cut into thin strips
9. 1/8 teaspoon fresh-ground black pepper
10. 3/4 pound elbow macaroni
11. 1/4 cup grated Parmesan cheese

Directions

1. In a large frying pan, heat the oil over moderately high heat. Add the summer squash, minced garlic, salt, and the oregano and cook, stirring, until tender, about 5 minutes. Add the ricotta cheese, sun-dried tomatoes, salami, and the pepper.
2. In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and toss the pasta with the sauce. Top with the Parmesan.

Notes

Sun-Dried Tomatoes

Oil-packed sun-dried tomatoes come in a jar and need only to be drained before using. Sun-dried tomatoes are also available without the oil, usually in cellophane bags. You can substitute one type for the other.