Manny’s Choice Lemon Ricotta Spaghetti

Prep the vegetables: First, finely chop the garlic. Next, slice the zucchini in quarters, and then slice into small equal pieces. Then, cut the lemon in half and zest half the lemon.
Cook the zucchini: In a pan add olive oil, zucchini, garlic, and salt and pepper. Next, cook, stirring occasionally for about five minutes until the zucchini is and softened and the garlic is fragrant. Lastly, turn off the heat, and set aside.
Cook the pasta: First, boil the Organic Senatore Cappelli Spaghetti according to package directions. Next, drain the spaghetti. Then, return the pasta to the pot and add the heavy cream, ricotta cheese, parmesan cheese, lemon zest, the juice of half the lemon, and salt and pepper. Stir to combine on low heat for one minute. After cheese is melted, add the zucchini and garlic mixture to the spaghetti and stir. Lastly, plate the lemon ricotta spaghetti, and top with parsley, parmesan cheese, and lemon slices.
Enjoy!