Baby Summer Squash with Ricotta and Mint
www.countryliving.com
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Prep Time: 10 minutes
Cook Time: 6 minutes
Total: 16 minutes
Servings: 4
Cost: $6.29 /serving
Author : Stephanie Izard
Ingredients
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Instructions
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Heat a large skillet over medium-high heat. Add oil and swirl to coat skillet. Add squashes, salt, black pepper, and red pepper flakes. Cook 5 to 6 minutes, stirring frequently, until squashes are tender. Remove from heat and stir in torn mint leaves. Transfer squash to a serving dish and top with Ricotta. Garnish with mint leaves.