In Multipurpose Pot - 12 C , boil noodles for 4–6 minutes, until tender. Just before draining, add asparagus and zucchini and boil for about 1 minute, until tender-crisp. Set aside 1 C (250 ml) cooking water, then drain.
Return noodles and vegetables to pot. Stir in oil, lemon peel and juice, Herb & Garlic Dip Mix and spinach. Moisten with some of the reserved water, if necessary. Spoon into bowls and top with ricotta.