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  • Lauren

Ricotta Spinach Zoodles and Chicken

A fresh and filling pasta dish made with zucchini noodles and a mix of Ricotta, Parmesan, Lemon, and Spinach for the sauce and topped with a grilled chicken breast.

WW My Way Points: 8 Green, 6 Blue, 6 Purple

Making the Zoodles

To start off, I used a kitchen aid attachment to spiralize my zucchini.

Note: If you don't have one of these, a hand spiralizer works great or even using veggie slicer. A hand spiralizer costs about 4 dollars and is a low cost option if you don't have the big kitchen attachment.

I spiralized the 6 Zucchini and placed the zoodles into a large bowl and seasoned them with salt and pepper

Mixing the Sauce

I scooped out the part skim ricotta into a small mixing bowl and added in the Parmesan cheese. I then zested two lemons and added both the zest and the juice from both lemons into the mix. I then added in the minced garlic, salt and pepper, and mixed it all together so form a flavorful sauce - It will be very thick

Seasoning the Chicken

I did a simple marinade on my grilled chicken using 2 cups of Zero Point Italian Dressing. I placed my chicken breasts in a ziplock bag and dumped the dressing in. I placed the marinade into the fridge for 1 hour before cooking

Firing Up the Grill

I lit the grill and heated it to 350 degrees. I then placed the chicken on the grill and cooked for about 20 minutes- until they reached an internal temp of 165

Cooking the Veggies

Cooking up the veggies was quick and easy. In a large pot, I added the zoodels and 2 cups of water and cooked on low heat with the lid on. After 10 minutes, I started add the spinach in batches to the zoodles stirring occasionally until the spinach was wilted and the zucchini was cooked but still had slight crunch.

Bringing it Together

I then drained the veggies and returned them to the pot- I saved 1/2 cup of the veggie water to use if the sauce

was too think. I then stirred in the ricotta sauce and mixed until the veggies were coated and the sauce was thinned out- if it is still too think, slowly add the saved veggie water until the desired thickness is reached.

I then brought the sauce and veggies to a boil to heat the sauce through. While the sauce was heating, I removed the chicken from the grill and sliced the

I then spooned the veggies into bowls, topped them with the sliced chicken, and enjoyed a tasty fresh meal packed with veggies!

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