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Lemon Ricotta Zucchini Pasta with Kalamata Olives

We're talking veggie pasta this Meatless Monday morning! Fresh, flavorful and fun! Here we offset the zucchini with a lemon ricotta sauce but if you're vegan, try pesto. The sky is the limit and once you start spiralizing you will love all of the healthy combinations of veggie pasta dinners you can make by adding protein and extra toppings. Veggie pasta makes a great quiche too!

You can purchase pre-made zucchini or squash pasta at whole foods in the produce section or make your own. Enter: The Spiralizer (or, if you prefer a more budget version, go for the Vegetti)!


½ cup ricotta cheese
zest of 1 small lemon + 1 tsp of juice
pepper, to taste
½ tablespoon extra virgin olive oil
1 garlic clove minced
1 pinch red pepper flakes
2 medium zucchinis, Blade A
1/3 cup halved kalamata olives


Place the ricotta cheese and olives in a large mixing bowl with the lemon zest and juice. Season with pepper and set aside.
In a large skillet, add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the zucchini noodles and toss for 3 minutes or until al dente. Using pasta tongs to let excess moisture drip dry, transfer the zucchini noodles into the bowl with the ricotta sauce and kalamata olives. Toss to combine and then transfer to the pasta bowls using tongs, letting excess moisture drip off.
Serve immediately.
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