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Stunning plated serving of Zucchini Noodles with Pesto and Ricotta Cheese, a chef-tested recipe by Chef Jorj Morgan.

Zucchini Noodles with Pesto and Ricotta Cheese

If you make extra noodles, simply drop them into a salad for lunch or dinner. Yum!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 to 6 zucchini or yellow summer squash (I prefer to use half zucchini and half summer squash)
  • 2 tablespoons olive oil
  • 1 garlic clove, minced, about 11u20442 teaspoons
  • 4 tablespoons prepared pesto
  • 1u20442 teaspoon kosher salt
  • 1u20442 teaspoon coarse black pepper
  • 4 tablespoons ricotta cheese
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons fresh mint or basil, chopped

Method
 

  1. Use a spiral slicer to cut the squash into long thin strips. If you donu2019t have a slicer, use a vegetable peeler to cut the squash into long ribbons. If you use a peeler, donu2019t try to peel the seedy core.
  2. Heat the olive oil in a skillet over medium heat. Add the garlic and squash noodles and toss to coat. Toss the noodles in the pan until they are beginning to wilt but are still crunchy. Be careful not to overcook them; otherwise, you will have a pan of mush. Remove from the heat immediately.
  3. Gently stir in the pesto. Season with salt and pepper. Transfer to a serving platter.
  4. Top the noodles with a dollop of ricotta cheese and a sprinkle of Parmesan cheese and chopped herbs.