Creamy Ricotta Zucchini Noodles - Slender Kitchen
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Creamy Ricotta Zucchini Noodles

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129
Calories 
8g
Carbs 
8g
Fat 
9g
Protein 
3
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe
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Rating: 0 - 0 comments

A few weeks back I shared this creamy ricotta spaghetti squash recipe that we have been eating constantly. It makes such a delicious low carb side dish since it tastes naughty and indulgent but is surprisingly low in calories. Inspired by this recipe, I decided to try out another version using zucchini noodles and it came out just as delicious. You can play with the spices to match the main dish and I love adding some red pepper flakes to the oil to make things just a tad spicy.

Prep Time

Creamy Ricotta Zucchini Noodles

7
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 4 cups zucchini, cut in noodles
  • 2 tsp. olive oil
  • 1 cup part skim ricotta cheese
  • 1 tsp. garlic powder
  • 1 tsp. lemon zest
  • 2 tbsp. chopped basil (or parsley)
  • Salt and pepper

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 129
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
17%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 19mg
6%
Sodium 88mg
4%
Total Carbohydrate 8g
3%
Dietary Fiber 1g
6%
Sugars 3g
Protein 9g

Directions

  1. Using a spiralizer or vegetable peeler, make the zucchini noodles. Heat the olive oil in a skillet. Once hot, add the zucchini and cook until just tender.
  2. While hot stir in the ricotta, garlic powder, lemon zest, basil, salt to taste, and lots of black pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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