Creamy Ricotta Zucchini Noodles
Made by @ diethood
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.
Notes *Remove as much excess water as possible from the spiralized zucchini before cooking.