Creamy Ricotta Zucchini Noodles

Ricotta cream Zucchini noodles-delicious zucchini noodles tossed in a creamy ricotta cheese sauces and garlicky. Easy, guilt free weekday eating vegetarian and take minutes to prepare!


Ingredients :

FOR THE ZUCCHINI NOODLES
  • 1/4 teaspoon chopped fresh herbs (I either reach for rosemary or thyme, but use whatever you have on hand or use your favorite)
  • 6 zucchini , washed, dried and spiralized*
  • 1 tablespoon olive oil , divided
  • salt and fresh ground pepper , to taste
FOR THE RICOTTA SAUCE
  • 4 cloves garlic , minced
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil
  • 1/2- cup skim milk
  • salt and fresh ground pepper , to taste (season it well)
FOR THE TOMATOES
  • 1/2 tablespoon olive oil
  • 1 pint cherry tomatoes , halved
  • salt , to taste
  • freshly grated parmesan cheese , optional


Instructions :
  1. Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
  2. Add spiralized zucchini; Season with spices, salt and pepper and cook for 7 minutes, or until tender, stirring constantly.
  3. Remove from the Pan and set aside zoodles.
  4. Return the skillet to the stove and heat the 2 tablespoons olive oil over medium heat.
  5. Add the garlic and cook for 1 minute or until fragrant, stirring frequently.
  6. Stir in ricotta cheese and milk; Season with salt and pepper and continue to stir until the cheese is completely melted and everything is well combined.
  7. Bring to a steady simmer and cook for 3 minutes, or until thickened.
  8. Remove from heat and stir in the zucchini previously prepared; taste for seasoning and adjust accordingly. Set aside.
  9. In a small skillet, heat 1/2 tablespoons olive oil over medium high heat.
  10. Add cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
  11. Stir and continue to cook for 2 more minutes.
  12. Remove from the heat.
  13. Serve the prepared tomatoes zucchini and sprinkle with grated parmesan cheese.

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