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Lemon ricotta zucchini noodles topped with Parmesan, fresh basil, and toasted pine nuts in a shallow bowl.

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5 from 1 review

Lemon Ricotta Zoodles with Fresh Herbs

Recipe by Lisa Marie Cimini

Light, creamy, and full of fresh summer flavor, these lemon ricotta zoodles come together with Parmesan, herbs, and a squeeze of fresh lemon for an easy Mediterranean-inspired meal.

  • Total Time23 minutes
  • Yield4 servings 1x
  • DietVegetarian

Ingredients

Units Scale

 

For the Zoodles

  • 4 medium zucchini, spiralized
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

 

Lemon Ricotta Sauce

  • 1 cup whole milk ricotta
  • 1 tablespoon extra virgin olive oil
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

 

For Serving

  • Freshly grated Parmesan cheese
  • Fresh basil leaves
  • Lemon wedges
  • Freshly cracked black pepper
  • Extra virgin olive oil, for drizzling
  • Optional: toasted pine nuts

Instructions

  1. In a medium bowl, whisk together the ricotta, olive oil, lemon zest, lemon juice, Parmesan, basil, parsley, salt, and pepper until smooth and creamy. If needed, stir in 1 to 2 tablespoons of milk until the sauce reaches your desired consistency.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the garlic and cook for 30 seconds, just until fragrant.
  4. Add the zucchini noodles and season with the salt and pepper.
  5. Cook for 2 to 3 minutes, gently tossing until the zucchini is just tender but still slightly crisp. Do not overcook, as the zucchini will release excess moisture.
  6. Remove the skillet from the heat.
  7. Add the ricotta mixture and gently toss until the warm zucchini noodles are evenly coated.
  8. Taste and adjust with additional lemon juice, salt, or pepper if desired.
  9. Divide among shallow bowls.
  10. Finish each serving with freshly grated Parmesan, fresh basil leaves, freshly cracked black pepper, toasted pine nuts or chopped pistachios if using, and a drizzle of extra virgin olive oil.
  11. Serve immediately with warm crusty bread.

Notes

  • Lightly salt the spiralized zucchini and rest it for 15 to 20 minutes for the best texture. Pat dry before cooking.
  • Use whole milk ricotta and freshly grated Parmesan.
  • Cook the zucchini quickly so it stays tender-crisp.

Storage, Freezing & Make Ahead

This recipe is best enjoyed immediately while the zucchini is still tender-crisp.

If you have leftovers, store them in an airtight container in the refrigerator for up to two days.

Reheat gently over low heat just until warmed through. Avoid overheating, as the zucchini will continue releasing moisture.

  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Category: Dinner, Lunch
  • Method: Sautéing

Find it online: https://myweatheredtable.com/lemon-ricotta-zoodles-with-fresh-herbs/