- Chop asparagus, mushrooms, and yellow zucchini. Mince garlic and white onion. Chop red onion into wedges.
- In a bowl, toss the veggies with minced garlic, onion wedges, salt, pepper, and 2-3 tablespoons of olive oil. Spread on baking sheet and place in 350-degree oven for 15-20 minutes.
- Add fettuccine to a pot of boiling water (cook until desired tenderness). Use spiralizer to make zucchini noodles or purchase separately. Place into bowl and toss with olive oil. Cover and set to the side.
- Add 2-3 tablespoons of olive oil to a pot. Once oil is hot, add minced garlic and onions. Cook for 2-3 minutes.
- Add ricotta and parmesan cheese (stir frequently to prevent sticking and reduce flame to low heat). Add lemon zest and chopped parsley. Season to taste with salt and pepper.
- Use a fork and spoon to twist noodles and place onto plate. Drizzle sauce on top and garnish with lemon zest, parsley, or mint. Add a serving of grilled veggies on the side and enjoy!
