Think Tasty Sign Up

Recipe: Zoodles with Ricotta Sauce

by Michele Pesula Kuegler | April 13th, 2016 | Main Dishes, Recipes, Vegetarian
FacebookTwitterPinterestLinkedIn

zoodles with ricotta sauceFor the last few years when my family has pasta for dinner, I have opted for spaghetti squash. I love that is so healthy, full of vitamins, flavorful, and not nearly as filling as regular spaghetti. Although there has been a trend to use zucchini as a replacement for pasta for a while now, only recently have I tried it. My discovery is that I adore these zoodles.

Initially I was hesitant to try zoodles because I didn’t have a spiralizer and wasn’t sure if I needed/wanted one more kitchen utensil. But then my dear friend Doris taught me a little trick- use a box grater. With that I made my first attempt at zoodles. Simple sautéed in the frying pan and topped with marinara. They were delicious; I was hooked.

Now I am trying other recipes with these lovely zoodles. The most recent was this dish, made with leftover ricotta and mushrooms. It was a clean out the fridge sort of recipe that had such good results that it will become a buy ingredients just for it recipe. This may be a meatless dish, but it was hearty in its own right.

Don’t wait to buy a spiralizer. Get that box grater and make some zoodles today. I think you’re going to like them.

Zoodles with Ricotta Sauce

Serves 2
A hearty & healthy vegetarian main dish


Print

Prep Time
5 min

Cook Time
12 min

Total Time
20 min

Prep Time
5 min

Cook Time
12 min

Total Time
20 min

Ingredients
  1. 2 zucchini, ends trimmed
  2. Olive oil
  3. 1/2 cup sliced mushrooms
  4. 1 clove garlic
  5. 1/3 cup ricotta
  6. Splash white wine
  7. Parmesan cheese
  8. Salt and pepper
Instructions
  1. Using a box grater, run the zucchini lengthwise along the coarse holes to create long strands.*
  2. Place a small amount of olive oil in a large nonstick frying pan over medium heat.
  3. When pan is heated, add zucchini and saute for 2 minutes, or until tender.
  4. Transfer zucchini to a bowl.
  5. Add a pinch more oil and mushrooms. Saute for 5 minutes.
  6. Add garlic, cooking for another minute.
  7. Return zoodles to pan; add ricotta.
  8. While stirring zoodle/ricotta mixture, add a splash of wine to help thin and distribute the sauce.
  9. When well blended and heated, divide between two plates.
  10. Top with parmesan cheese and salt and pepper, if desired.
Notes
  1. If you own a spiralizer, use that instead.
Think Tasty http://www.thinktasty.com/

FacebookTwitterPinterestLinkedIn
Comments on Recipe: Zoodles with Ricotta Sauce

ThinkTasty.com

PeKuPublications.com