A super creamy and light dish. Italian organic spaghetti with sauteed zucchine and a a cream made from part of the sauteed zucchine and ricotta. A marriage made in heaven. I used half and half instead of heavy cream but added a dab of cream cheese. The soaghetti were added to the mix when al dente and once all stired, I shut of the stove and added parmigiano and parsley. A sprinkle of white pepper closed the dish. It was a memorable first course.