Best 4 Spaghetti Squash With Asparagus Ricotta Lemon Thyme Recipes

SPAGHETTI SQUASH WITH LEMON AND CAPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
• Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
• In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
• In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

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.

LEMONY FRESH ASPARAGUS WITH THYME

Steps:

• Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
• Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Serve hot, cold, or at room temperature.