In a bowl, stir together ricotta cheese, cream, parmesan cheese and nutmeg. Spoon into 4 shallow bowls; set aside.
In a large skillet, melt butter over medium heat. Add sage and garlic; cook for 2 minutes or until starting to become golden. Add noodles and salt and cook, tossing frequently for about 5 minutes or until hot.
Divide noodles onto ricotta in bowls. Serve immediately for guests to stir their noodles into the sauce to enjoy the creamy fresh texture of the ricotta cheese sauce.
Tip: It is important to have all your ingredients at room temperature for this recipe so the ricotta cream sauce gets the right amount of heat from the noodles to stir together.
You can make your own zucchini noodles by using a spiralizer with small zucchini. You will need about 6 zucchini.
You can substitute regular cooked pasta for the zucchini noodles. Cook 8 oz (250 g) of spaghetti in a pot of boiling salted water for about 8 minutes or until al dente. Drain well and add to skillet to cook with sage and garlic mixture before adding to ricotta sauce in bowls.
Top 5 Nutrients: Vitamin A 40%DV, Vitamin C 35%DV, Riboflavin ≥31%DV, Calcium 29%DV, Selenium ≥26%DV.