This creamy classic got a low-carb update as we used zucchini noodles instead of traditional grain-based pasta. Ricotta cheese mixed with fresh lemon and a pinch of nutmeg will have your taste buds happy to be twirling zoodles around your fork, dig in!
Prep Time: 15 minutes
Cooking Time: 10 minutes
2 cups full-fat ricotta cheese
2 tablespoons fresh lemon juice
Zest from ½ fresh lemon
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
Pinch of ground nutmeg
4 medium zucchinis, spiralized as “noodles”
2 cups baby spinach
¼ cup olive oil
1 teaspoon sea salt
Fresh lemon slices
Mix all ricotta ingredients together in a large bowl and set aside.
Sauté zucchini noodles until soft, about 5 minutes. Drain the excess water from the zoodles and sauté for 2 more minutes with the baby spinach.
Turn off the heat and gently toss with half of the ricotta and the olive oil. Spoon the remaining half of the ricotta on the top of the pasta.
Serve between 4 with fresh lemon slices and fresh parsley, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 21