Creamy Ricotta Zucchini Noodles – Delicious zucchini noodles tossed in a creamy and garlicky ricotta cheese sauce. Easy, guilt free and vegetarian weeknight meal that takes minutes to prepare!
Hello Hello, my lovely Monday-ers! ‘Sup?! Happy start to the week – I hope we all have a great one!
I have to get something off my chest. It’s a guilty pleasure thing.
This weekend, I waited until everyone went to bed and I binge watched The People’s Couch! For 4 hours… What is wrong with me?!
Here’s everyone else talking about Scandal or Blue Bloods, and I’m all like, “But, YOU GUYS, the people on the People’s Couch are hilarious!!”… I got the “weirdo” look from everyone around me, but do I care?! NOPE. Sometimes their recaps are 100 times better than sitting through an hour of some network tv program. Who’s with me??
Also? I can’t sit through an hour of TV… it’s like I’ve got ants in my pants.
Thank you, God, for DVRs and On Demand. And fast-forward.
Okay, time for food! Welcome to today’s episode of make believe noodles twirled in a very real ricotta sauce. Balance is life. wah wah waaaaah.
I don’t mean to be super obvious here, but we all know that real fettuccine would probably make a better starring role, right?! HOWEVER, let’s get real here. BARE legs-arms-tummies(?)-season is just about upon us, and all I’m trying to do is help out this underarm jiggle business find its way back to where it came from.
Make no mistake, though, zoodles is where it’s at. I do a lot of zucchini noodles meals and there’s been plenty of times where this little family of mine thought they were real spaghetti. It’s all in the sauce, you know? AND in how they are prepared! I am not one to chill with raw zucchini. I like healthy, but not THAT healthy, ya know? Therefore, I always give my zoodles a swim in some hot olive oil for several minutes, or just until tender.
I’d also like to share with you that I have served this treat as a cold salad, I’ve served it as a side dish, and I have served it as a light main dish. However you decide to have it is all up to you – it’s good no matter how it’s served.
NOTE that ricotta is a protein-rich cheese that’s actually good for you, so go make some zucchini noodles with garlicky ricotta sauce, serve it with blistered cherry tomatoes because it’s incredible, and then go for seconds. That’s sounds about right for a Monday.
And now I eat.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Creamy Ricotta Zucchini Noodles
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
- 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.
- Return skillet to stove and heat 2 tablespoons olive oil over medium heat.
- Add garlic and cook for 1 minute or until fragrant, stirring frequently.
- Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is completely melted and everything is well combined.
- Bring to a steady simmer and cook for 3 minutes, or until thickened.
- Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.
- In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.
- Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
- Stir and continue to cook for 2 more minutes.
- Remove from heat.
- Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.
Recipe Notes*Remove as much excess water as possible from the spiralized zucchini before cooking.
WW SmartPoints: 7NUTRITIONAL INFO PER SERVINGSCalories 212.8Total Fat 14.7 gSaturated Fat 3.9 gCholesterol 30.6 mgSodium 370 mgTotal Carbohydrate 13.0 gDietary Fiber 1.2 gSugars 5.6 gProtein 7.7 g