Zucchini Noodles with Tomato and Basil Cream Sauce

2 SmartPoints
Published July 18, 2017

Zucchini Noodles with Tomato and Basil Cream Sauce
 Prep Time: 0:20 Cook Time: 0:15 Serves: 4

Zucchini Noodles with Tomato and Basil Cream Sauce

Zucchini noodles, or zoodles as they are commonly referred to as, are veggie noodles made of spiralized zucchini and are a great way to put a lighter spin on your traditional pasta dishes. They are incredibly easy to make, cook in a snap, are a great source of nutrients and fibre – and oh, did we mention they taste great too?

If you haven’t tried them before here we have a super simple way to experiment, with a tasty and fresh dish made with ingredients you likely already have in your pantry.

Don’t have a spiralizer? Not to worry! You can easily make zucchini noodles using a vegetable peeler and knife. Simply cut the ends off of your zucchini and use the vegetable peeler to peel the zucchini lengthwise into long, wide strips; then cut the strips into the thickness of noodles…voila!


  • 1 tsp olive oil
  • 1 small onion, chopped
  • 2 cloves, medium sized garlic, minced
  • 14 oz can of diced tomatoes
  • 2 Tbsp water
  • 1⁄8 tsp crushed red pepper flakes
  • 18 oz uncooked zucchini, spiralized, about 4 cups
  • 3 Tbsp low fat cream cheese
  • 1⁄4 cup basil, chopped
  • 4 tsp grated Pecorino cheese

Heat oil in large nonstick skillet over medium-high heat; add onion and cook, stirring occasionally, until light golden and tender, about 5 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds.

Stir in tomatoes and water; bring to a boil over high heat. Reduce heat to low; simmer 3 minutes.

Stir in salt and crushed red pepper; gently stir in zucchini. Increase heat to medium high; cook, tossing frequently, until zucchini is tender, 5 minutes.

Stir in cream cheese until melted; remove from heat. Stir in basil; sprinkle with Pecorino.

Notes: Serving Size: 1 cup