Garlic Parmesan Ricotta Zoodles

Garlic Parmesan Ricotta Zoodles

Spiralized zucchini noodles tossed in an incredibly delicious garlic parmesan ricotta cheese sauce in under 20 minutes! Full of flavor, easy to make, and diet-friendly!

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Ingredients:

• 6 medium zucchinis, (spiralized into zoodles)
• 1 tbsp unsalted butter
• 2 tsp minced garlic, (3-4 cloves)
• 4 oz cream cheese, (softened to room temp and cut into small cubes)
• 1 cup half and half, (can sub with milk or heavy cream)
• 1/2 cup ricotta cheese
• 1/4 cup freshly grated parmesan cheese, (SEE NOTES BELOW)
• 1 tbsp lightly dried parsley
• salt and pepper, (to taste)
• Optional Side:
• 2 cups cherry tomatoes
• 1 - 2 tbsp olive oil

Instructions:

1. Place a large nonstick pan over medium heat. Once heated, spray with nonstick cooking spray (or use olive oil/butter) and add the zoodles. Cook 2-3 minutes - or until desired doneness. Keep in mind, you will be adding them back to the pan to rewarm (extra cooking time).
2. Remove to a bowl and cover to keep warm. Drain any water in the pan left from the zoodles.
3. To the same pan add the butter and allow to melt. Once bubbling, add the minced garlic. Cook 30-60 seconds, or until fragrant. 
4. OPTIONAL SIDE: Place a medium, nonstick pan over medium heat with olive oil. Once heated, add the cherry tomatoes and cook, stirring or shaking the pan frequently, until the skins start to wrinkle or blister. Season with salt and pepper, if desired. 
5. Remove from heat.
6. To the pan with minced garlic, add the half and half, followed by the cubes of cream cheese. Alowl the cream cheese to melt, stirring frequently to create a creamy sauce. 
7. Add in the ricotta cheese and sprinkle in the grated parmesan cheese and stir until all cheeses are melted and it creates a creamy consistency. Season with parsley, salt and pepper (to taste).
8. Add the zoodles back to the pan and fold into the sauce to rewarm.
9. Serve garnished with parsley, freshly grated parmesan cheese, and blistered tomatoes.

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