Serves 2
20 min
Lemon Ricotta Zucchini Pasta with Kalamata Olives
Recipe GLPRe919eae3f34bdf
A bright, fresh pasta dish featuring tender zucchini noodles tossed with creamy ricotta, briny kalamata olives, and vibrant lemon zest. Garlic and red pepper flakes add warmth and depth to this light, gluten-free meal that comes together in just 20 minutes. Perfect as a starter, side dish, or light main course.
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Ingredients
½ tablespoon extra virgin olive oil
1 garlic clove, minced
1 pinch red pepper flakes
2 medium zucchinis, spiralized or shredded into noodles
½ cup ricotta cheese
⅓ cup kalamata olives, halved
1 Zest of 1 small lemon
1 teaspoon fresh lemon juice
Black pepper, to taste
Directions
In a large mixing bowl, combine the ricotta cheese, halved kalamata olives, lemon zest, and lemon juice. Season with black pepper to taste and mix until well blended. Set the sauce aside.
Heat the extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant.
Add the spiralized zucchini noodles to the skillet and toss gently for approximately 3 minutes, until the noodles are tender but still firm. Avoid overcooking to maintain a pleasant texture.
Using pasta tongs, carefully transfer the warm zucchini noodles to the bowl with the ricotta sauce, allowing excess moisture to drip off before adding them. Toss everything together gently until the noodles are evenly coated with the sauce.
Divide the pasta between serving bowls using tongs, allowing additional excess moisture to drip away. Serve immediately while warm.
