Zucchini Ribbon Pasta with Chicken, Spinach and Ricotta-Lemon Sauce

Tender zucchini ribbons with juicy chicken strips, spinach and cherry tomatoes in a light ricotta and lemon sauce. A filling low-carb dish that's on the table in under half an hour.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 2 Stück Zucchini (medium-sized)
• 300 g Chicken breast fillet
• 150 g Baby spinach
• 200 g Cherry tomatoes
• 2 Stück Garlic cloves
• 100 g Ricotta
• 40 g Parmesan, freshly grated
• 1 Stück Organic lemon
• 2 EL Olive oil
• 0.5 Bund Basil
• 1 Prise Chili flakes
• Salt
• Black pepper, freshly ground

Method

1. Cut the zucchini into wide ribbons with a vegetable peeler, leaving out the seed core.
2. Cut the chicken breast fillet into thin strips and season with salt and pepper.
3. Heat one tablespoon of olive oil in a large pan and fry the chicken strips for 5 to 6 minutes until golden brown. Remove and keep warm.
4. Heat the remaining tablespoon of olive oil in the pan, finely chop the garlic and sweat it briefly. Add the halved cherry tomatoes and fry for 3 minutes.
5. Add the zucchini ribbons and cook for 2 minutes more. Fold in the spinach until it wilts.
6. Stir in the ricotta, the zest and juice of half the lemon, and the Parmesan. Return the chicken strips to the pan and warm everything through briefly, without letting the ricotta boil.
7. Season with salt, pepper and chili flakes, tear the basil leaves over the top and serve immediately.