INGREDIENTS
3 tbsp
butter
1 small
shallot
2 cloves
garlic
2 tbsp
thyme leaves
2 tsp
lemon zest
1 serving
pepper flakes
1 lb
short cut pasta
2 cups
summer squash
4 cups
vegetable broth
1 serving
kosher salt and pepper
1 cup
milk ricotta cheese
1/2 cup
fontina cheese
1 cup
basil