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Caprese zoodles with ricotta and basil
Chef Ronnie Woo whips up this delicious zoodle dish in minutes! Featuring cooked cherry tomatoes, ricotta cheese, basil and mozzarella, this recipe is perfect for a quick weeknight meal.
SERVES
2
Ingredients
Tomatoes
- 1 cup cherry tomatoes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic, finely minced
Zucchini Zoodles with Ricotta and Basil
- 2 medium zucchinis (about 1 pound), spiralized into noodles (a.k.a. “zoodles”)
- Season with salt and ground black pepper
- ¼ cup whole milk ricotta cheese
- 2 tablespoons grated parmesan cheese
- 1 tablespoon balsamic vinegar (or lemon juice)
For Garnish
- 4 oz. ciliegine mozzarella (cherry-sized mozzarella balls)
- Drizzle of olive oil
- ¼ cup basil leaves, hand-torn
Directions
Cook the Tomatoes
- In a large skillet with a lid over medium heat, add the cherry tomatoes, olive oil, crushed red pepper flakes and garlic and cook, covered, until the garlic is fragrant and the tomatoes are just soft (but not broken open), about 2-3 minutes.
Make the Zoodles
- Prepare the zucchinis. Rinse and dry the zucchini. Use a knife to trim off the stem end of the zucchinis.
- Spin the zucchini through the spiralizer. Fit the spiralizer with the noodle blade. Secure the zucchini by fitting the stem end into the food holder (this will look like a sharp circle in the middle of the noodle blade), then pierce the other end of the zucchini into the turning handle until it is secure. Use the spiralizer's crank to turn the zucchini into noodles. Set aside.
Finish the Dish
- Add the zoodles to the skillet and season with salt and ground black pepper, and cook until al dente, about 2-3 minutes.
- Add the ricotta, Parmesan cheese, and balsamic vinegar and toss together until everything is warm.
To Serve
- Divide into a serving bowl and garnish with the mozzarella, more olive oil and fresh basil. Toss everything together and enjoy!
