Creamy ricotta egg noodles

I took a stroll through the garden before dinner last night, hoping to find something edible this late in the season. I came across some baby yellow zucchinis that inspired me to make a creamy noodle dish.

I put a cup of goat cream in a sauce pan and turned the heat to low. Next I added the ricotta cheese that we made last weekend with salt and freshly cracked pepper corns to taste. Once the ricotta blended with the cream I added the baby zucchini medallions to soften for a few minutes. The final step was to add the cooked egg noodles, mix everything together and let it sit for a few minutes before serving.

It was a surprisingly tasty meal. Slightly tangy and very creamy. The zucchini added a nice texture and flavour. I'm going to have to take a stroll in the garden more often ... I don't want to miss any of these treasures!