Summer Squash 'Pasta' With Ricotta

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Gluten Free Blondie
Nutrition per serving    (USDA % daily values)
CAL
185
FAT
26%
CHOL
13%
SOD
9%

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Ingredients for 2 servings

3 medium summer squashes (combo of yellow squash & green zucchini)

2 cloves garlic, very thinly sliced

¼ teaspoon crushed red pepper flakes

½ pint cherry or grape tomatoes, quartered (heirloom if available)

1/3 cup part-skim ricotta cheese (can substitute mascarpone or goat cheese)

Handful fresh basil, chiffonaded

Olive oil

Salt and pepper

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