Serves 4

When you return from the market with a few pounds of assorted summer squash, bunches of herbs, and a tub of creamy ricotta, you have the makings of a simple, brightly flavored pasta dish. Grilling the squash gives it extra flavor, but you can also cook it in a large skillet. (Cut the squash into half-moons and cook in 3 tablespoons of olive oil until tender and starting to turn golden.) Choose a short pasta, such as penne, campanelle, farfalle, rotini, or orecchiette, so all the little crevices pick up bits of herbs, vegetables, and ricotta.

Salt and pepper, to taste

2½ pounds (4 to 5 medium) assorted summer squash, such as zucchini, yellow crookneck, cousa, and zephyr, trimmed and halved lengthwise

Olive oil (for brushing)

12 ounces short pasta

2 tablespoons olive oil

¾ cup (packed) coarsely chopped basil leaves

½ cup (packed) chopped mint leaves

½ cup chopped chives

1 cup fresh ricotta

Sea salt (for sprinkling)

1. Prepare the grill for medium-high heat. On the stovetop, bring a large pot of salted water to a boil.

2. Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place the squash on the grill, cut sides down, and cook for about 8 minutes or until nicely browned. Turn the pieces over and cook for 6 to 8 minutes or until tender. Transfer the squash to a cutting board and cut crosswise into ½-inch-thick half-moons.

3. Meanwhile, cook the pasta for a minute or two less than the time indicated on the package, or until al dente (firm-tender). Before draining, scoop out 1 cup of the pasta cooking water. Drain the pasta in a colander.

4. Return the pasta to the pot, drizzle with the 2 tablespoons of olive oil, and place over medium heat. Stir in the grilled squash, basil, mint, and chives. Slowly add ½ cup to ¾ cup (or more, if needed) of the reserved pasta water to make a thin sauce. Taste and add more salt and pepper, if you like.

5. Divide the pasta among four shallow bowls. Top each with ¼ cup of ricotta and sprinkle with sea salt. Lisa Zwirn

Lisa Zwirn can be reached at lisa@lisazwirn.com.