Butternut squash spaghetti with creamy ricotta and herbs

• Produce

  • 100 g Baby spinach
  • 1/2 Coquina or butternut squash
  • 1 Garlic clove
  • 2 tbsp Herbs, fresh
  • 100 g Peas, frozen

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Sunflower oil

• Dairy

  • 1 Parmesan cheese
  • 125 g Ricotta cheese

• Other

  • Finely grated rind and juice of 1 small unwaxed lemon

Found on prima.co.uk

Ingredients

• ½ coquina or butternut squash (the non-bulbous end), about 500 g, (1 lb), peeled and halved widthways
• 125 g (4 oz) ricotta cheese
• 2 tbsp. chopped fresh herbs, such as parsley, chives and basil
• Finely grated rind and juice of 1 small unwaxed lemon
• 1 tbsp. sunflower oil
• 1 garlic clove, crushed
• 100 g (3½ oz) baby spinach
• 100 g (3½ oz) frozen peas
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese, to serve

Directions

• Using a spiralizer fitted with a 3 mm (1 ⁄8 inch) spaghetti blade, spiralize the squash.In a small bowl, mix together the ricotta, herbs and lemon rind and juice to make a sauce.Heat the oil in a large wok or frying pan over a medium heat. Add the garlic and cook for 1 minute, then stir in the spiralized squash and stir-fry for about 5 minutes or until the squash starts to soften but is not breaking up. Stir in the spinach and peas and cook for 2 minutes, until the spinach has wilted.Add the ricotta and herb sauce and 4 tablespoons boiling water, stir and cook for a further 1–2 minutes until the sauce has coated the squash. Season to taste with salt and pepper, sprinkle some Parmesan over the top and serve immediately.