Lemon Ricotta Zoodles

There's just something about the zesty and fresh flavor of lemon and lightness of ricotta that just screams spring. This vegetarian dish is one of our absolute favorites and can easily be a complete protein-packed meal with the addition of some pan-seared chicken. Zucchini noodles or zoodles, as we like to call them, are a healthy, low carb alternative to traditional pasta, and they are a fantastic way to get in some extra veggies.

Best of all, they are super tasty and naturally gluten free!

Lemon Ricotta Zoodles

Ingredients

Two Zucchini (Slice with mandolin, then cut into noodles)

pinch red pepper flakes

1 clove garlic chopped

3 Tablespoons Ricotta (whole milk)

Zest of One Lemon

2 tablespoons olive oil

1/2 tsp dry basil

juice of 1/2 a lemon

Salt and Pepper to taste

Freshly grated parmesan

Directions

Sprinkle zucchini noodles with a little salt and spread between 2 towels for about 20 minutes to draw out moisture.

In a wide sauté pan, heat 1 tablespoon olive oil along with diced garlic and red pepper. Add zucchini noodles.

While noodles are cooking (takes about 4-5 minutes), mix ricotta, remaining olive oil, basil, lemon zest, salt and pepper.

Add ricotta mixture to cooked noodles along with lemon juice and salt and pepper to taste.

Sprinkle with parmesan cheese before serving.