This delightful recipe combines tender zucchini noodles with a luscious lemon ricotta sauce, creating a dish that's not only satisfying but also healthy and vegetarian-friendly.
Ingredients
Scale:
4 medium zucchinis (about 1.5 pounds), spiralized or julienned
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Juice and zest of 1 large lemon
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
Pinch of red pepper flakes (optional)
Additional Parmesan cheese for garnish
Instructions
Start by spiralizing or julienning the zucchinis. Squeeze them gently with a paper towel to remove excess moisture. Set aside the prepared noodles on a clean kitchen towel.
In a bowl, combine the ricotta cheese, grated Parmesan, lemon juice, lemon zest, olive oil, and minced garlic. Whisk until smooth and creamy. Season with salt and black pepper to taste.
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the zucchini noodles and sauté for about 2-3 minutes until tender but still slightly firm.
Reduce the heat to low. Add the lemon ricotta sauce to the skillet, tossing gently to coat the zucchini. Cook for an additional 1-2 minutes until the sauce is warmed through.
Stir in the chopped basil and parsley, mixing well to combine. Taste and adjust seasoning if necessary.
Plate the creamy lemon ricotta zucchini pasta, garnishing with red pepper flakes and additional Parmesan cheese if desired. Serve immediately.
