INGREDIENTS
1 lb
Asparagus
2 cloves
Garlic
1 tsp
Lemon, zest
1
Spaghetti squash (about 1 1/2 pounds), small
1 tsp
Thyme, fresh
3 tbsp
Lemon juice, freshly squeezed
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Kosher salt
1 tbsp
Olive oil
3 tbsp
Pine nuts, toasted
3/4 cup
Ricotta cheese