loveandlemons4.5
zucchini noodles & lemon "ricotta"
In a few weeks, Jack and I are headed to Rome where we will unapologetically eat gelato and pasta every day.…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●peeler
📝 Preparation Steps
1
Drain and rinse your macadamia nuts and sunflower seeds that have been soaking. Add them to a high speed blender with hemp seeds, lemon juice, lemon zest, white wine vinegar, garlic, herbs, salt and pepper, and water. Add a little olive oil, if necessary, to get your blade moving.
white wine vinegar1 tablespoonolive oil, for drizzling
2
Use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler - peel thin strips and then slice them vertically.)
3
Toss zucchini "noodles," with a few spoonfuls of the ricotta, the tomatoes, a drizzle of olive oil and a few pinches of salt and pepper. Serve with extra ricotta on the side.
olive oil, for drizzling
4
Extra ricotta will keep in the fridge for about 1 day. If it gets a little watery on day 2, give it a stir until it's cohesive again.
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