Fusilli with Squash and Herbed Ricotta

Now that the weather is finally warmer, I’m ready to ditch the comfort foods I had been craving all winter and instead opt for lighter, healthier dishes that are equally satisfying without the guilt.  One dish in particular that I love to whip up in the spring is this easy and quick recipe, fusilli with squash and herbed ricotta.  The inspiration behind this dish originated from this recipe from Mario Batali which I have tweeked to reduce the fat and calories.  I use low fat ricotta and instead of adding olive oil to the ricotta and parmesan mixture,  I squeeze fresh lemon juice into it as well as including fresh basil, parsley and mint.  The possibilties are endless because any seasonal vegetable or any form of pasta will do.  The idea is to substitute a heavy marinara sauce for fresh vegetables and herbs with a small dollop of ricotta on top.  Of course, what pasta dish is complete without a generous sprinkling of grated parmesan cheese to bring it to the next level?  Or a crisp glass of white wine (I’m partial to a Sauvignon Blanc) to really bring out all the flavors!