Creamy Ricotta Zucchini Noodles
Creamy Ricotta Zucchini Noodles
Ingredients
FOR THE ZUCCHINI NOODLES- 6 zucchini , washed, dried and spiralized*
- 1 tablespoon olive oil , divided
- 1/4 teaspoon chopped fresh herbs (I either reach for rosemary or thyme, but use whatever you have on hand or use your favorite)
- salt and fresh ground pepper , to taste
FOR THE RICOTTA SAUCE
- 2 tablespoons olive oil
- 4 cloves garlic , minced
- 1 cup ricotta cheese
- 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
- Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
- Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.
- Remove zoodles from skillet and set aside.
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