|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