Side shot of Zucchini Noodles with Ricotta Cream Sauce in a white bowl

Zucchini Noodles with Ricotta Cream Sauce

Author Icon Emily Richards Mar 01 2021
Quick & Easy
Serving Time Icon 20 min
Serves Number Icon Serves 4

This irresistible dish using local, Ontario Ricotta, Parmesan and Whipping Cream will take you on a journey of flavours and textures! Try this recipe that was inspired by the creaminess in the Milk Calendar's March recipe full of local mushrooms - Homemade Mushroom Soup! This mouthwatering, quick and easy dish packed full of Ontario's bounty has the right amount of crunchy and creamy goodness and will soon become a meal that’s on repeat!

Prep 10 MIN

Cook 10 MIN

Ingredients

Method

Step 1

In a bowl, stir together ricotta cheese, cream, parmesan cheese and nutmeg. Spoon into 4 shallow bowls; set aside.

 

Step 2

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.

 

Step 3

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.

Nutritional Information

One Serving 1/4th Recipe

Calories 420
Protein 16 g
Carbohydrates 10 g
Fat 36 g
Saturated Fat 22 g
Trans Fat 0.5 g
Cholesterol 120 mg
Sodium 650 mg
Fibre 3 g
Sugars 5 g

 

Top 5 Nutrients: Vitamin A 40%DV, Vitamin C 35%DV, Riboflavin ≥31%DV, Calcium 29%DV, Selenium ≥26%DV.

Emily Richards photo
Written by

Emily Richards

Professional Home Economist + Cookbook Author

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