Zoodles-N-Noodles with Slivered Garlic, Roasted Red Peppers and Ricotta

While this Zoodles-N-Noodles with Slivered Garlic, Roasted Red Peppers and Ricotta won't win any awards for fancy food styling, it did make a very good lunch. And if you want to make it a heartier meal, I could see adding chicken, sausage or cannellini beans. And maybe even bacon, yep, bacon would be very good:@) My inspiration was seeing a leftover jar of peppers in the fridge, this was a very tasty and colorful meal folks.

Keep zoodles in mind as zucchini plants everywhere are beginning to over produce, it's a fun way to use up extras. You don't need a big expensive spiralizer, mine was $2.88 at Walmart and I've been having fun with it. Tip: If hand washing, an old toothbrush works like a charm.

Zoodles-N-Nooles with Slivered Garlic, Roasted Red Peppers and Ricotta
For each person/serving:
Spaghetti for one (about a quarter sized handful of dry), cooked and drained
Olive oil, a couple tsp
One clove garlic, sliced thin
Small zucchini or half of a medium sized one, spiralized
About a half of a roasted red pepper (or more if desired), drained and sliced into strips
1/2 tsp Italian Seasoning
1/4 C Ricotta
S&P to taste

1. Cook spaghetti per package directions, drain but reserve some of the cooking water.
2. Over medium heat add olive oil and garlic to skillet, cook for a minute or two, stirring constantly.
3. Add zoodles, peppers, Italian Seasoning, pinch of salt and some pepper. Cook for a couple minutes or until zucchini is heated through. 
4. Add Ricotta and stir until it melts. Add a little of the pasta cooking water if needed to loosen the cheese (I did not need it).
5. Add spaghetti to pan, heat through and serve immediately.

Eat well and have a happy day:@)

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Full Plate Thursday