- 4 teaspoons extra virgin olive oil, divided
- 1 cup roughly cut onion
- 1 tablespoon minced garlic
- 1 1/2 pounds skin on squash cut into 1/2 inch chunks (Zucchini or summer or both)
- 1 pound fresh Roma, cherry or grape tomatoes (dice Roma or if using cherry or grape, cut in half) or one 14.5-ounce can diced tomato with juice
- 1/4 teaspoon dry oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
- 4 ounces dry pasta (spaghetti, angel hair or linguini)
- 1/2 cup whole milk ricotta (part skim is fine if whole milk is not available)
- 2 tablespoons panko bread crumbs
- 2 tablespoons grated Parmesan cheese