3 medium (or 2 large) zucchini spiralized (zoodles)
1 tablespoon extra-virgin olive oil
1/3 cup part-skim ricotta
1/2 lemon zested and juiced
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon red pepper flakes
1 - Heat olive oil over medium-high heat in a large sauce pan. Once shimmering, add zucchini noodles, and toss to coat in the oil. Cook until starting to soften, about 5-6 minutes.
2 - In a small bowl, mix together the ricotta, lemon juice, lemon zest, salt, pepper, and red pepper flakes.
3 - Add ricotta mixture to the zucchini noodles still in the pan and stir together. Serve topped with additional ricotta and red pepper flakes.
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