Ricotta Spaghetti Squash with Asparagus and Peas - Tacoma Boys Markets - H&L Produce
This ricotta spaghetti squash with asparagus and peas is perfect for springtime. It’s laced with bright lemon and fresh herbs and utilizes seasonal vegetables for a deliciously satisfying meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Baking sheet
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Fork
- Microplane
- Kitchen timer
Ingredients
- 1 medium spaghetti squash
- 2 tsp olive oil, divided
- ½ bunch Washington Tender Asparagus
- 1 tsp garlic, minced
- ⅔ cup BelGioioso Ricotta Cheese
- ½ lemon, juiced
- 1 tsp lemon zest
- 1 tbsp chives, minced
- 1 tbsp basil, minced
- 1 tbsp parsley, minced
- Salt
- pepper
- ⅔ cup peas, thawed
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