Description
Lemon Ricotta Zucchini Pasta is a vibrant, refreshing dish that beautifully combines spiralized zucchini with creamy ricotta cheese and zesty lemon juice. This light meal is perfect for warm summer evenings and can be enjoyed as a main course or a delightful side. With minimal effort, you’ll create a flavorful dish that impresses family and friends alike, showcasing the best of fresh ingredients.
Ingredients
Scale
- 4 medium zucchinis (about 4 cups spiralized)
- 1 cup fresh ricotta cheese
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ cup fresh basil leaves (for garnish)
Instructions
- Spiralize the zucchinis into noodles and set aside.
- In a large skillet over medium heat, warm olive oil and sauté minced garlic until fragrant (about 1 minute).
- Add zucchini noodles to the skillet and sauté for about 3 minutes until slightly tender but still al dente.
- Reduce heat to low; stir in ricotta cheese and lemon juice until well combined.
- Season with salt and pepper to taste. Adjust seasoning or add more lemon juice if desired.
- Serve immediately, garnished with fresh basil leaves.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 3g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg