The Husband and I had a soul talk last weekend. One of those conversations that bypasses all the minutia and drives straight to the core. We hopped topics a bit, but really, the thread of our discussion focused on change. We talked big changes, small changes, and how those changes will impact our lives. Certainly, our responses to any change can, and will, vary. So we asked ourselves...How prepared are we? Will that preparation make a difference? Are we making too big a deal about this or that new development? Are we not being intense enough about a shift that is going to occur? And so on, and so on, and so on.....
Change is exciting, frightening stressful, glorious....insert whatever adjectives fit the situation. It is all of the things. And feeling all the things sometimes masks the matter at hand. Chatting it out gives us a chance to refocus our attitudes and devise a plan. A preliminary plan, of course, because for us, ridiculousness happens, always. So far, this approach seems to work for us. Until it doesn't, and then we'll have to make a change.
Here's our recipe:
We're going from having zero zucchini to having one millions pounds of zucchini in the garden. I thought I would change (!) it up and serve some zucchini noodles with some lemon-y heaven. Enjoy the change!
Zucchini Noodles with Lemon Ricotta and Toasted Walnuts
1 large zucchini, cut/spiralized into thin noodles
1 T oil
1/4 C grated parmesan, divided
1/4 C walnuts, roughly chopped
1/2 C ricotta
zest of one lemon
2 t fresh lemon juice, divided
salt and pepper
In a small bowl, combine your ricotta, lemon zest, 1 teaspoon lemon juice, and some salt and pepper. Stir to thoroughly mix. Set aside until ready to use.
Next, warm a sauté pan over medium-low heat. Add in your chopped walnuts with a dash of salt. Gently stir the walnuts often and remove them from the heat as soon as you begin to smell them toasting (about 2 minutes), you don't want them to burn! Remove the walnuts and let them cool while you cook your noodles.
Place the sauté pan back on the heat (keep it at medium-low) and add your oil. Next, add in your zucchini noodles, your remaining 1 teaspoon of lemon juice and half of your parmesan cheese. Toss to coat. Cook the noodles for 3-5 minutes then remove from the heat. Place noodles onto a platter, top with walnuts, remaining parmesan, dollop with your lemon ricotta, and add salt and pepper to taste. Enjoy!!