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!
