Creamy Ricotta Zucchini Noodles

Ricotta cream Zucchini noodles-delicious zucchini noodles tossed in a creamy ricotta cheese sauces and garlicky. Easy, guilt free weekday eating vegetarian and take minutes to prepare!

Ingredients :

FOR THE ZUCCHINI NOODLES

• 1/4 teaspoon chopped fresh herbs (I either reach for rosemary or thyme, but use whatever you have on hand or use your favorite)
• 6 zucchini , washed, dried and spiralized*
• 1 tablespoon olive oil , divided
• salt and fresh ground pepper , to taste

FOR THE RICOTTA SAUCE

• 4 cloves garlic , minced
• 1 cup ricotta cheese
• 2 tablespoons olive oil
• 1/2- cup skim milk
• salt and fresh ground pepper , to taste (season it well)

FOR THE TOMATOES

• 1/2 tablespoon olive oil
• 1 pint cherry tomatoes , halved
• salt , to taste
• freshly grated parmesan cheese , optional

Instructions :

1. Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.
2. Add spiralized zucchini; Season with spices, salt and pepper and cook for 7 minutes, or until tender, stirring constantly.
3. Remove from the Pan and set aside zoodles.
4. Return the skillet to the stove and heat the 2 tablespoons olive oil over medium heat.
5. Add the garlic and cook for 1 minute or until fragrant, stirring frequently.
6. Stir in ricotta cheese and milk; Season with salt and pepper and continue to stir until the cheese is completely melted and everything is well combined.
7. Bring to a steady simmer and cook for 3 minutes, or until thickened.
8. Remove from heat and stir in the zucchini previously prepared; taste for seasoning and adjust accordingly. Set aside.
9. In a small skillet, heat 1/2 tablespoons olive oil over medium high heat.
10. Add cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.
11. Stir and continue to cook for 2 more minutes.
12. Remove from the heat.
13. Serve the prepared tomatoes zucchini and sprinkle with grated parmesan cheese.