Zucchini Noodle Pasta with Lemon and Ricotta
This is the longest I’ve gone without posting a recipe. It’s not like I haven’t been cooking. But somehow finding the time to take a photo, then sit down to write out a recipe, has not been easy. However, today I found myself with a few hours of quiet time. It’s rare these days. So, I whipped up a light summertime dinner. Yes, I know it’s technically fall. But before the weather cools off too much, I decided to grab some squash and fresh lemons and whip up this zucchini noodle dish. It’s the perfect dish to serve when the weather is warm. Considering we’ll have temps in the 90’s this week, I figured, why not? It also happens to be super quick and easy.
Zucchini Noodle Pasta Salad with Lemon and Parsley
1 pound squash or zucchini noodles
1 cup garbanzo beans
¼ cup olive oil
Zest of 1 lemon
Juice of half a lemon
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1/3 cup finely chopped parsley
½ cup crumbled firm ricotta
Heat the oil in a large skillet. Once hot, sauté the noodles for 2 minutes. Don’t overcook or the noodles will turn mushy. Drain the garbanzo beans and toss them into the pan. Cook an additional 30 seconds. Remove from heat. Add the lemon zest, lemon juice, salt, pepper and parsley. Transfer to a serving plate and top with ricotta. I prefer to chill this dish for 30 minutes before serving, but it can also be served warm.
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