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- 3 medium zucchinis, spiralized into noodles - 1 cup ricotta cheese - 1 lemon (zest and juice) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1/2 cup cherry tomatoes, halved - 1/4 teaspoon red pepper flakes (optional) - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish Gathering fresh ingredients is key to making this dish shine. Zucchini noodles bring a light and refreshing base. They are easy to make and add a fun twist. Ricotta cheese adds creaminess and richness. The lemon zest and juice give a bright, zesty flavor that lifts the dish. You can find zucchini at local markets. Look for firm, medium-sized ones for the best texture. Use high-quality ricotta for a creamy finish. When it comes to lemons, choose ones that feel heavy for their size. This means they are juicy. Fresh basil adds a fragrant touch and a pop of color. Cherry tomatoes provide sweetness and a burst of flavor. They pair so well with the lemon. Olive oil is essential for sautéing, giving depth to the dish. Garlic adds warmth and flavor. Red pepper flakes are optional but add a nice kick. Having everything ready makes your cooking smooth. Enjoy the process and have fun with these fresh ingredients! First, take your three medium zucchinis. Use a spiralizer to create long, thin noodles. This tool makes it easy and fun to transform zucchinis into pasta-like shapes. Once you spiralize them, set the noodles aside. They will soak up the flavors later. Next, grab a large skillet. Heat two tablespoons of olive oil over medium heat. Once hot, add two minced cloves of garlic. Sauté them for about one minute until they smell great. If you like a little heat, sprinkle in 1/4 teaspoon of red pepper flakes. This adds a nice kick to the dish. Now, it’s time to add your zucchini noodles to the skillet. Toss them gently for about 2 to 3 minutes. You want them to soften just a little but still stay firm. Then, lower the heat. Add one cup of ricotta cheese, the zest, and juice of one lemon to the skillet. Mix everything well until the ricotta blends with the noodles. Next, add 1/2 cup of halved cherry tomatoes. Cook for another 2 minutes. The tomatoes will warm and soften nicely. Season with salt and pepper to taste. If it feels too thick, add a splash of water to get the right texture. Finally, remove the skillet from heat and fold in 1/4 cup of grated Parmesan cheese. This makes the dish creamy and rich. Enjoy your cooking! To cook zucchini to al dente, start with a hot skillet. Heat your olive oil at medium heat. Add the spiralized zucchini and toss gently. Cook for just 2-3 minutes. This keeps the noodles firm but tender. If the zucchini gets too soft, it can become mushy. If your dish feels too thick, you can adjust the consistency. Add a splash of water slowly. Stir well to mix. This brings everything together nicely without losing flavor. Adjusting seasoning is key to a great dish. Start with a pinch of salt and pepper. Taste as you go to find your perfect balance. You can also add red pepper flakes for a spicy kick. Consider optional ingredients to boost flavor. Chopped olives or sun-dried tomatoes work well. Fresh herbs like thyme or oregano can add depth. Experiment and find what you love best! For bowl presentation, use wide, shallow bowls. This allows the colors to shine. Place the Lemon Ricotta Zucchini Pasta in the center. Let it spill a bit over the sides for a homey look. Garnishing adds a special touch. Use fresh basil leaves for a pop of green. A sprinkle of extra Parmesan cheese on top gives a nice finish. This makes your dish look as good as it tastes! {{image_2}} You can add protein to your Lemon Ricotta Zucchini Pasta to make it heartier. - Chicken or shrimp: Cooked chicken or shrimp works well. Just sauté them before adding the zucchini noodles. They mix nicely with the lemon and ricotta flavors. - Tofu options for a vegetarian dish: If you want a plant-based option, use firm tofu. Press it to remove extra water, then cube and sauté until golden. Fold it into the dish for extra protein. Feel free to switch up the veggies in this dish. - Using different spiralized vegetables: Carrots or sweet potatoes can replace zucchini noodles. They add unique flavors and colors. - Additional veggies to include: You can also add spinach, bell peppers, or peas. They bring more nutrients and texture to the meal. If you're looking for dairy-free options, there are great substitutes. - Vegan ricotta substitutes: Use cashew cream or a store-bought vegan ricotta. They offer a nice, creamy texture and flavor. - Non-dairy cheese options: Nutritional yeast is a tasty alternative to Parmesan. It adds a cheesy flavor without dairy. To keep your lemon ricotta zucchini pasta fresh, store it in the fridge. The best way is to use an airtight container. This keeps the pasta from drying out and helps maintain its flavor. Make sure to let it cool before sealing. I recommend eating leftovers within three days for the best taste. When it's time to enjoy your leftovers, there are a few ways to reheat them. You can use a microwave, stovetop, or oven. If you choose the microwave, warm it in short bursts to avoid overcooking. For stovetop reheating, add a splash of water to maintain moisture. Stir gently and heat on low. If you use the oven, cover it with foil to keep it from drying out. Yes, you can freeze lemon ricotta zucchini pasta! It’s best to freeze it without the Parmesan cheese. To do this, place it in a freezer-safe container. Leave some space for expansion. When you're ready to eat, thaw it in the fridge overnight. To reheat, follow the methods mentioned above. This keeps the pasta tasty and ready for you! Yes, you can use regular pasta. However, zucchini noodles offer great benefits. They are low in calories and high in vitamins. Zucchini noodles are also gluten-free. This makes them a good option for those with dietary needs. Plus, they add a fresh taste to your dish. You’ll enjoy the lightness they bring compared to regular pasta. Making this dish is quick and easy! The total time is just 15 minutes. You’ll spend about 10 minutes preparing the ingredients. Cooking takes only about 5 minutes. This makes it perfect for a busy weeknight meal. You can whip it up in no time and impress your family or friends. You can pair lemon ricotta zucchini pasta with various sides. A simple garden salad is a great choice. You might also enjoy garlic bread or crusty rolls. For a heartier meal, try grilled chicken or shrimp on the side. These options add protein and balance to your meal. You can’t go wrong with a fresh, tasty side! In this post, I shared how to make lemon ricotta zucchini pasta. We explored key ingredients like zucchini noodles, ricotta cheese, and lemon. I provided steps for preparing the noodles and cooking the base. Tips helped achieve the best texture and flavor. We also looked at variations for proteins and vegetables, plus storage info. This dish is tasty, healthy, and versatile. Enjoy creating your version!

Lemon Ricotta Zucchini Pasta

Indulge in a fresh and flavorful Lemon Ricotta Zucchini Pasta that's quick and easy! With spiralized zucchini noodles, creamy ricotta, and a burst of lemon, this dish is perfect for a light dinner or a delightful lunch. Ready in just 15 minutes, it's healthy and utterly delicious. Explore the full recipe to learn how to whip up this zesty dish and impress your family! Click through now for more! #LemonRicottaPasta #HealthyEating #ZucchiniNoodles #QuickRecipes
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Ingredients
  

3 medium zucchinis, spiralized into noodles

1 cup ricotta cheese

1 lemon (zest and juice)

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1/2 cup cherry tomatoes, halved

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by spiralizing the zucchinis into noodles using a spiralizer. Set aside.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

      Incorporate the spiralized zucchini noodles into the skillet, tossing gently for about 2-3 minutes until they are slightly softened but still al dente.

        Reduce the heat to low and add the ricotta cheese, lemon zest, and lemon juice to the skillet. Mix until the ricotta is well-combined with the zucchini.

          Add the halved cherry tomatoes and continue to cook for an additional 2 minutes, allowing the tomatoes to warm and soften slightly.

            Season with salt and pepper to taste. If the mixture seems too thick, feel free to add a splash of water to reach your desired consistency.

              Remove from heat, and fold in the grated Parmesan cheese until everything is creamy and well mixed.

                - Presentation Tips: Serve the Lemon Ricotta Zucchini Pasta in bowls, garnished with fresh basil leaves and an additional sprinkle of Parmesan cheese on top.

                  Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4