Summer zucchini pasta

My favorite part of the summer zucchini "pasta" is the creamy ricotta and parmesan sauce. It's rich and creamy but also surprisingly light. The zoodles literally soak the sauce right up and it's incredibly delicious.

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Ingredients

2 cups of fresh zoodles (zucchini and squash combined) don't use frozen zoodles, too much water is retained
1/2 cup of parmesan cheese
1/2 cup of ricotta cheese
1/2 a small white onion, diced
2 garlic cloves, minced
1 tsp fresh basil, chopped
Pinch of red pepper flakes
1 tbsp olive oil
1 tbsp butter
Squeze of fresh lemon juice
salt and pepper to taste

Instructions

In a medium skillet, on medium high heat add olive oil and butter
Once butter is melted sauté onions until translucent and fragrant, about 2 minutes
Add garlic to the onions and allow it to sauté for a minute
To the pan add fresh basil and zoodles and give it a good toss
Add red pepper flakes, salt and pepper and lemon juice
When zoodles begin to soften after a couple minutes add parmesan cheese and ricotta
Stir with tongs until well combined, about 2 minutes
Turn off heat, top with more fresh basil and red pepper flakes and serve hot

Notes

Zucchini and yellow squash release a ton of water so move quickly and ensure the cheese does not get watered down. Maintain medium heat throughout the cooking process. Also, don’t let this dish sit too long.