Quarantine Eats: Lemon Ricotta Zucchini Noodles

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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