Summer Squash, Caramelized Fennel, Ricotta + a Lemony White Wine Sauce

This pasta is just perfect for a warm summer night.  The light sauce is satisfying without leaving you feel heavy as maybe a traditional red sauce might during the hot summer evenings.  It's also a great dish because it does not need to be served hot but rather at room temperature.  Plus, with the slightly tender squash and zucchini, the mild creamy ricotta cheese, and the lemony-white wine sauce, these flavors go so well together that you simple cannot go wrong.      

The Ingredients:

Serves 2-3

1/2 Lb. Pasta (We used Trader Joe's Gluten Free Quinoa + Brown Rice Spaghetti)

1 1/2 Cups Fennel, thinly sliced

1 1/2 Cups Zucchini, thinly sliced

1 1/2 Cups Yellow Squash, thinly sliced

4-6 oz Ricotta Cheese

5 Tablespoons Butter

3 Tablespoons Olive Oil, divided

1/3 Cup Dry White Wine

3/4 Teaspoon Garlic, crushed

2 Tablespoons Fresh Lemon Juice

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Fresh Ground Pepper

Zest from a whole lemon

The Steps:

1) Cook the pasta according to the directions, drain and set aside in a large serving bowl.  Drizzle a little olive oil over pasta and toss to coat so that the noodles won't stick together. 

2) Slice all the veggies and add only the fennel, 1 tablespoon olive oil, and a pinch of salt to a saute pan.  Cook over medium heat for 10-12 minutes or until the fennel has begun to caramelized.  Remove the fennel and then cook the squash and zucchini in the same pan with another tablespoon of olive oil and another pinch of salt.  Cook over medium heat for 6-8 minutes.  You want these veggies to be slightly tender but still with some crisp.  

3) In a sauce pan add the garlic, salt, pepper, lemon juice, zest, butter, 1 tablespoon olive oil, and white wine.  Bring to a boil then simmer for 5-6 minutes.   

4) Add all veggies to the pasta and the sauce.  Toss to coat.  Add salt and pepper to taste.  Then add several dollops of ricotta cheese to each individual bowl before serving.