Best 5 Spaghetti Squash With Asparagus Ricotta Lemon Thyme Recipes

SPAGHETTI SQUASH WITH ASPARAGUS, RICOTTA, LEMON & THYME RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°F. Carefully cut the squash in half, scrape out the seeds, and brush with olive oil. Place cut-side down on a baking tray and place in the oven to roast for about 35 minutes. Meanwhile, prep the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces. Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and several grinds of the pepper mill. Taste and adjust seasonings, adding more lemon juice, salt, and pepper as needed. Set aside. After the squash has roasted for about 35 to 40 minutes, add the asparagus to the tray and tuck the clove of garlic beneath one of the squash halves. Return the tray to the oven and roast another 10 minutes, until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork. Take the baking tray from the oven and carefully remove the garlic clove from beneath the squash. It should be a little soft from its time in the oven. Snip off one end and squeeze the garlic from the peel into the ricotta and mix well. Transfer the asparagus to the bowl with the ricotta. Let the squash cool for another 5 minutes. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture. Mix squash, asparagus, and ricotta mixture, season to taste with salt and pepper, and spoon into a serving dish.

ONE-POT PASTA WITH ASPARAGUS AND RICOTTA

Steps:

• Combine the pasta, onions, garlic, asparagus, broth and 1/2 teaspoon salt in a large Dutch oven or heavy-bottomed pot. Place over medium heat and cook, stirring frequently, until the mixture boils, 7 to 10 minutes. Reduce the heat and simmer, stirring frequently, for 10 minutes.
• Stir in the frozen peas and continue to cook until the pasta is al dente and most of the liquid has been absorbed, about 2 minutes. Stir in the lemon zest, lemon juice and 1/4 teaspoon pepper. Taste and season with salt and pepper to taste. Transfer the pasta to serving bowls and top with dollops of ricotta and a sprinkling of Parmesan. Garnish with basil leaves and serve.

ONE-POT LEMON RICOTTA SPAGHETTONI

Steps:

• Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
• Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn't stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes.
• Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper.

BAKED SPAGHETTI SQUASH

Steps:

• Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
• Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA

Steps:

• Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
• Place the ricotta in a large pasta bowl.
• Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.