Roasted Zucchini and Squash Pasta with Ricotta

 This was a really satisfying meal--and quick to prepare! Great for a weeknight dinner.

2 T extra-virgin olive oil, plus more for brushing
1 large zucchini, thinly sliced lengthwise
1 large yellow squash, thinly sliced lengthwise
Coarse salt and ground pepper, to taste
1 pound angel hair pasta
finely grated zest of 1 lemon
1/2 cup skim ricotta

Preheat oven to 450F. Brush a baking sheet with oil. Arrange slices of zucchini and squash in a single layer, then brush the tops with oil. Season with salt and pepper. Roast under tender and lightly golden brown, about 15 minutes. Rotate the sheet halfway through to ensure even baking.

Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente (about 9 minutes). Drain pasta, then return to pot. Add oil and lemon zest, tossing to combine. Top with zucchini, squash and ricotta.