Zucchini Noodles with Ricotta Recipe

Name: Zucchini Noodles with Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small tomatoes, cored and cut into small cubes; Kosher salt; 3 medium zucchini; 2 tablespoons extra virgin olive oil; 2 large garlic cloves, very thinly sliced; 1 small fresh hot red chile, split in half lengthwise to expose the seeds; Freshly ground black pepper; 1/2 cup whole-milk ricotta cheese; 1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon; 3 tablespoons grated aged sheeps-milk cheese

Servings: persons

2 small tomatoes, cored and cut into small cubes
Kosher salt
3 medium zucchini
2 tablespoons extra virgin olive oil
2 large garlic cloves, very thinly sliced
1 small fresh hot red chile, split in half lengthwise to expose the seeds
Freshly ground black pepper
1/2 cup whole-milk ricotta cheese
1 cup mixed fresh tender herbs, such as basil, chives, and/or tarragon
3 tablespoons grated aged sheeps-milk cheese

1
Season the tomatoes with a little salt.
2
Slice the zucchini lengthwise into long paper-thin slices, using a mandoline or a sharp vegetable peeler.
3
In a large saute pan, heat the olive oil over low heat and saute the garlic and chile until they are fragrant and softened but not browned, about 4 minutes.
4
Season with a little salt.
5
Add the zucchini, raise the heat to medium-high, and toss gently with tongs, seasoning very generously with salt and pepper.
6
Continue to cook while tossing occasionally until the zucchini is slightly wilted and warmed through but still firm and not yet giving off very much liquid, about 2 minutes.
7
Add the tomatoes and toss for a moment, until they are hot and begin to give off a little liquid.
8
Reduce the heat to low and add the ricotta and herbs, combining them with the zucchini and tomatoes to create a creamy, light pink sauce.
9
Divide between two warm bowls, and serve topped with the grated sheeps-milk cheese.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small tomatoes, cored and cut into small cubes, Kosher salt, 3 medium zucchini, 2 tablespoons extra virgin olive oil, and more.

Yes, Zucchini Noodles with Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Noodles with Ricotta

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