Variations on a theme

Make the ricotta and pasta I talked about earlier, and also:

- Mince 4 or 5 garlic cloves
- Grate a palm-sized flying saucer squash
- Slice half a carton of mushrooms
- Chop up one Creole tomato
- Retain lemon zest from the lemon you used to make the ricotta

Briefly cook the garlic w/ a tb or so of fennel seeds, add the squash and mushrooms, cook 5 min or so, add the tomato, let it get a little saucy (saucy!), put in some salt and pepper, chop up and add about half the ricotta and all of the lemon zest. (In the meantime, I forgot to tell you, bring some water w/ a splash of olive oil to a boil for the pasta and put about half of the pasta in. Let cook for approx 3 minutes and drain.) Toss the sauce w/ the pasta and dish up! Feeds 2.