Monday, October 23, 2017

Zucchini Noodles with Walnuts and Caramelized Ricotta

Zucchini Noodles with Walnuts and Caramelized Ricotta
This morning was cool enough for a sweater, a sweater you guys!! Loving this time of year. Had a crazy busy weekend and now the hubs is away on a business trip which gives me a little time to get myself and the kitchen back together. Lucy is 8 ½ months now and has quite the personality, she is incredibly sweet, very curious and has an unrelenting amount of energy. Next weekend we plan on taking her to Spur Cross or Tom’s Thumb for an long strenuous hike.

Lucy in Yosemite, her first snow
Now these might look like plain old zucchini noodles (which is perfectly fine) but after a short stint sitting in boiling hot water ( 1 minute) and then a short time in a skillet with olive oil you have nothing short of a masterpiece. The ricotta cheese is topped with lemon zest, chili flakes and a of drizzle of honey. Then baked for about 15 to 20 minutes until caramelized. To serve; the noodles are topped with the ricotta and lemon slices, then garnished with walnuts and parsley. In Anna’s recipe she uses pistachios and makes an herby mint and basil pesto which I will make next time.

I would like to note that the end result of the caramelized ricotta cheese was amazing and an fantastic way to add more flavor and texture.

This recipe has been adapted from “A Modern Way To Cook”, by Anna Jones.

 Y-shaped noodle handler



Yield: 2 to 3

Zucchini Noodles with Walnuts and Caramelized Ricotta

Zucchini might look old and boring but No.... she is full of life and flavor!! This recipe lets the zucchini shine.

INGREDIENTS:


  • 2 medium zucchini, spiralized, I have a spirilizer but for this recipe I used the Y shaped shaped gadget.
  • 1 cup ricotta cheese
  • 1 organic lemon - half is zested, the other half is sliced as thinly as possible
  • 1/8 teaspoon dried chili flakes
  • 1 teaspoon organic local honey
  • 1 handful roasted walnuts, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon parsley, roughly chopped

INSTRUCTIONS:


  1. Pre-heat the oven to 400°. Boil a small sauce pan of water.
  2. Put ricotta in a small oven proof baking dish, add the lemon zest, dried pepper flakes and the drizzle of honey. Bake for 15-20 minutes until caramelized on top.
  3. Slice or spiralize the zucchini, I have a spiralizer but since I was only using two zucchini I used my hand Y-shaped gadget, see pic above. Place zucchini in a heatproof bowl and cover with the boiling water. Leave to sit for about a minute. Remove and drain.
  4. In a medium-sized heavy skillet, add a tablespoon of olive oil and then noodles, let then cook just a minute maybe two, remove from skillet.
  5. Divide between two plates, add ricotta, lemon slices, Check seasoning, and serve with the ricotta crumbled over the top, garnish with walnuts and parsley.

notes

I would like to note that the end result of the caramelized ricotta cheese was amazing and an fantastic way to add more flavor and texture.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

29 comments:

  1. Your zoodles look so good! hi Lucy :-))

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  2. Good Morning, Cheri. Here is another yummy dish for us. Wow, I've always liked the idea of zucchini noodles but could never get them to taste right. Your instructions are now my plan for dinner. I can't wait...I love the picture of the pup. She looks delightful. Thanks! D

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  3. This was a wonderful dish. The honey really added a great flavor hit Don

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  4. Sounds delicious, Cheri and I want to try it! Lucy is adorable, love the pic of her! And I bet she loved the snow! Take care

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    1. Thanks Pam, yes, she really loved the snow, I was a little surprised how much.

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  5. Oh the walnuts, honey, ricotta and zucchini - what a great combination. Lucy is beautiful and no doubt energetic! Great recipe Cheri.

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    1. Thanks Tricia, yes Lucy sure is a busy one. Have already had to replace a pair of glasses, computer cord and 2 pairs of shoes......

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  6. Sounds delicious. Lucy is so beautiful. Enjoy the hike with her and the change in weather.

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    1. Thanks Tandy, maybe the hike will tire her out a little....

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  7. That looks great! I should make this when I low carb because I do love my noodles!

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  8. I am trying to comment, I hope this works. I am always looking for creative new recipes for zucchini. Yours looks wonderful.

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    1. Thanks Gerlinde, your comment worked, not sure what happened.

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  9. I LOVE Lucy!! Your Lucy, that is :) And caramelized ricotta??? Wow, much be amazing with your zoodles!!!

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    1. Thanks Liz!!! the name Lucy fits her personality for sure;)

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  10. Lucy is a cutie! And this noodles? SO FULL of flavor! Really good stuff -- thanks.

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  11. This looks and sounds amazing! I love zucchini with lots of garlic and here's another way of using ricotta that sounds wonderful! I also love toasted nuts in my pasta. Wishing I could eat this for dinner. What a healthy and delicious dish!

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    1. Looks like we both have been enjoying our share of ricotta lately, love your pancakes and dessert.

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  12. I kind of refuse to have a "zoodler" because I just don't need one more gadget. But you reminded me that I already have the Y-shaped one deep in the bottom of my gadget drawer. And zucchini are plentiful right now in our neighborhood... this should be fun! And, yes, isn't the weather amazing? I am enjoying the patio at sunrise as I type!

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    1. Thanks David, I have a zoodler but if I'm not using alot of veggies it's much easier to use the Y. The mornings sure are lovely too, I'm actually wearing a light sweater on our walks;)

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  13. caramelized ricotta is new to me and a must-try!!

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  14. Oh, sweet Lucy!!
    Carmalized Ricotta? Sounds fantastic!!!

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  15. Looks like a masterpiece indeed, Cheri. Ricotta makes just about anything better =) P.s. Love the photo of Lucy, too!

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  16. Yes! I was finally able to wear a sweater the other day and couldn't have been happier! And these zoodles sound delicious!

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  17. Oh yah, now that the season is over, I am seeing all these zucchini recipes I want to try :) Well now I guess I'll be ready for next year!

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