Super fresh and healthy!
12 oz tomatoes, chopped
1/4 c olive oil
1 tsp salt
1 clove garlic, minced
1/2 tsp red pepper flakes
1 lb Zucchini cut into spirals
5 oz ricotta
1/4 c pine nuts
In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.
Serves 4.
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