Lemon Ricotta Pasta or Spaghetti Squash

Ingredient List

12 oz. Pasta or Spaghetti Squash

15oz. Ricotta

1 1/2 Tb. Olive Oil

3 Lemons, zested

1 Tb. Parsley

1/2-1 C starch water (optional)

I am always looking for new recipes that are light and refreshing especially for summer time. This sauce is just that. The sauce can be used over any type of pasta and it really adds a great flavor to Spaghetti Squash. Here is how I made the pasta.

I first cook the pasta in salted boiling water for about 6 minutes or until the pasta is ALMOST al dente. Save 1/2 c starch water from the noodles just in case the sauce needs to be thinned. If you are making spaghetti squash, you can just use hot water. Zest the lemons and set aside.

While the noodles are cooking, stir together the ricotta, olive oil, and the zest from 1 lemon.

Cook over low heat just to warm the sauce. (we want our dish to be warm…right?)If the sauce needs to be thinned, now is the time to add the water. I usually add slowly so the sauce doesn’t get too thin.

After the pasta and sauce are tot he right thickness and temperature, plate the pasta and top with remaining lemon zest.

I serve this as a side dish. It pairs well with just about any meat, especially fish or chicken.

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