Creamy Ricotta Zucchini Noodles

This ricotta sauce is spectacular! You would never know this is not a cream sauce made with flour... The dish stands on its own or with not; the options are endless. I added some spice to the original recipe.

Ingredients:

• 6 zucchini, washed, dried and spiralized
• 1 tablespoon chopped fresh herbs of choice ( I used rosemary and thyme)
• salt and pepper to taste

Ingredients for the Ricotta Sauce:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup ricotta cheese (I used full fat Organic Valley brand)
• 1/2 cup milk
• red pepper flakes to taste
• salt and pepper to taste
• fresh Parmesan (if desired)

Directions:

Heat one tablespoon olive oil over medium-high heat in a nonstick skillet.

Add spiralized zucchini; season with herbs, salt and pepper and cook until tender, stirring frequently. About 7 minutes. Remove from skillet and set aside.

Return skillet to stove and heat 2 tablespoons olive oil over medium heat.

Add garlic and cook 1 minute or until fragrant.

Stir in ricotta cheese and milk; season with red pepper flakes, salt and pepper. Continue to stir until cheese is completely melted and everything is well combined.

Bring to a steady simmer and cook 3 minutes or until thickened.

Remove from heat and stir in prepared zucchini. Adjust seasonings. May add some fresh Parmesan if desired.