Ricotta Zuk Pasta


I love tricking myself with Zucchini pasta! This one is full of cheesey herby goodness!

6 small zucchini, sliced thin in mandoline
1 TBSP olive oil
4 cloves garlic, minced
1 15 oz container ricotta
1/2 c parmesean, grated
Zest of one lemon
Juice of 1/2 lemon
4 TBSP basil, minced
4 TBSP parsley, minced
1/4 c pine nuts

In a large pan over medium heat add olive oil and zucchini. Cook for 6 – 8 minutes until bright in color and soft. Add garlic, ricotta and parmesean, cook for about 4 minutes until cheese is melted and heated through. Remove from heat, add lemon zest, juice, herbs and pine nuts.

Serves 2 – 4.