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Photo of Zucchini noodles with tomato and basil cream sauce by WW

Zucchini noodles with tomato and basil cream sauce

2
2
2
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tsp(s)

Uncooked onion(s)

1 small, chopped

Canned diced tomatoes

14 oz

Garlic clove(s)

2 clove(s), medium, minced

Water

2 tbsp(s)

Crushed red pepper flakes

⅛ tsp(s)

Uncooked zucchini

18 oz, spiralized, about 4 cups

Low fat cream cheese

3 tbsp(s)

Fresh basil

¼ cup(s), chopped

Grated Pecorino cheese

4 tsp(s)

Table salt

¼ tsp(s)

Instructions

  1. 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.
  2. Stir in tomatoes and water; bring to a boil over high heat. Reduce heat to low; simmer 3 minutes.
  3. 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.
  4. Stir in cream cheese until melted; remove from heat. Stir in basil; sprinkle with pecorino.

Notes

Serving Size: 1 cup

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