Zucchini Noodles with Walnuts and Caramelized Ricotta

Zucchini Noodles with Walnuts and Caramelized Ricotta

This morning was cool enough for a sweater, a sweater you guys!! Loving this time of year. Had a crazy busy weekend and now the hubs is away on a business trip which gives me a little time to get myself and the kitchen back together. Lucy is 8 ½ months now and has quite the personality, she is incredibly sweet, very curious and has an unrelenting amount of energy. Next weekend we plan on taking her to Spur Cross or Tom’s Thumb for an long strenuous hike.

Lucy in Yosemite, her first snow

Now these might look like plain old zucchini noodles (which is perfectly fine) but after a short stint sitting in boiling hot water ( 1 minute) and then a short time in a skillet with olive oil you have nothing short of a masterpiece. The ricotta cheese is topped with lemon zest, chili flakes and a of drizzle of honey. Then baked for about 15 to 20 minutes until caramelized. To serve; the noodles are topped with the ricotta and lemon slices, then garnished with walnuts and parsley. In Anna’s recipe she uses pistachios and makes an herby mint and basil pesto which I will make next time.

I would like to note that the end result of the caramelized ricotta cheese was amazing and an fantastic way to add more flavor and texture.

This recipe has been adapted from “A Modern Way To Cook”, by Anna Jones.

 Y-shaped noodle handler

Yield: 2 to 3Author: Cheri

Zucchini Noodles with Walnuts and Caramelized Ricotta

Zucchini might look old and boring but No.... she is full of life and flavor!! This recipe lets the zucchini shine.

INGREDIENTS:

• 2 medium zucchini, spiralized, I have a spirilizer but for this recipe I used the Y shaped shaped gadget.
• 1 cup ricotta cheese
• 1 organic lemon - half is zested, the other half is sliced as thinly as possible
• 1/8 teaspoon dried chili flakes
• 1 teaspoon organic local honey
• 1 handful roasted walnuts, roughly chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon parsley, roughly chopped

INSTRUCTIONS:

1. Pre-heat the oven to 400°. Boil a small sauce pan of water.
2. Put ricotta in a small oven proof baking dish, add the lemon zest, dried pepper flakes and the drizzle of honey. Bake for 15-20 minutes until caramelized on top.
3. Slice or spiralize the zucchini, I have a spiralizer but since I was only using two zucchini I used my hand Y-shaped gadget, see pic above. Place zucchini in a heatproof bowl and cover with the boiling water. Leave to sit for about a minute. Remove and drain.
4. In a medium-sized heavy skillet, add a tablespoon of olive oil and then noodles, let then cook just a minute maybe two, remove from skillet.
5. Divide between two plates, add ricotta, lemon slices, Check seasoning, and serve with the ricotta crumbled over the top, garnish with walnuts and parsley.

notes

I would like to note that the end result of the caramelized ricotta cheese was amazing and an fantastic way to add more flavor and texture.

Created using The Recipes Generator