Add as many fall veggies to this dish as you wish, we used medium butternut squash cut into pieces. The citrus of lemon brings this dish together, topped with some ricotta this mouth-watering recipe should be the entre to your next dinner.
- 1 pound spaghetti
- 3 cloves garlic, minced
- ½ medium butternut squash, peeled and cut into ½ inch pieces
- 1/2 cup We Olive Fresh Garlic Olive Oil
- Pinch red pepper flakes
- 2 tablespoons chopped flat-leaf parsley
- 1/2 lemon, zested, optional
- Lemon wedges, optional
- Freshly grated Parmesan
- Salt & Pepper
- 6 tablespoons (¾ stick) unsalted butter
- ¾ cup ricotta
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Cook squash until crisp-tender, 3 minutes. With a slotted spoon, transfer to a colander to drain. Return water to a boil.
- Add pasta; cook according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot. Cook, stirring occasionally, tender but not mushy, about 8 minutes.
- While the pasta cooks, combine the garlic, We Olive Fresh Garlic Olive Oil, 1 teaspoon salt, and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
- In a large nonstick skillet, heat 2 tablespoons butter over medium-high. Add squash and cook, stirring occasionally, until lightly browned in spots and tender when pierced with a knife, about 8 minutes.
- Drizzle over pasta and toss to combine, adding enough pasta water to create a light sauce. Season with salt and pepper. Transfer to a serving dish, top with ricotta, and serve with lemon wedges.
- Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.