Savor the Goodness of Lemon Butter Ricotta Zoodles: Feel Amazing– Looking for a delicious way to boost your health and wellness? Look no further than our Lemon Butter Ricotta Zucchini Pasta recipe! Packed with wholesome ingredients and bursting with flavor, this dish is a nutritious addition to your meal rotation.
Our recipe features zucchini noodles, a low-carb alternative to traditional pasta, making it perfect for those looking to cut down on refined carbohydrates. Zucchini is rich in vitamins, minerals, and antioxidants, which can support overall health and vitality. Swapping out regular pasta for zucchini noodles can also help manage blood sugar levels and promote weight loss.
The star of this dish is our homemade lemon butter ricotta sauce, which adds a creamy texture and tangy flavor to the pasta. Ricotta cheese is a good source of protein and calcium, essential nutrients for muscle health and bone strength. The lemon adds a refreshing zing while providing vitamin C, which supports immune function and collagen production.
Incorporating fresh, wholesome ingredients like zucchini and lemon into your meals can nourish your body from the inside out. Eating a diet rich in fruits and vegetables has been linked to numerous health benefits, including reduced risk of chronic diseases like heart disease and cancer.
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Ingredients:
Gluten-Free, Vegan, Serves 4
- 8 oz gluten-free spaghetti pasta
- 1 medium zucchini, spiralized
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup vegan butter
- 1/2 cup vegan ricotta cheese
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Directions:
Cook the gluten-free spaghetti according to the package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the spiralized zucchini to the skillet and sauté for 2-3 minutes until slightly softened. Season with salt and pepper to taste.
In a small saucepan, melt the vegan butter over low heat. Add the vegan ricotta cheese, lemon zest, and lemon juice. Stir well to combine. Add the cooked gluten-free spaghetti pasta to the skillet with the zucchini and toss well to combine. Pour the lemon butter ricotta sauce over the pasta and toss until everything is well coated. Remove from heat and sprinkle with chopped parsley.