Zucchini Noodles with Tomato and Basil Cream Sauce

Name: Zucchini Noodles with Tomato and Basil Cream Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 tsp olive oil; 1 small uncooked onion(s) chopped; 14 oz canned diced tomatoes; 2 clove(s), medium garlic clove(s) minced; 2 Tbsp water; 0.125 tsp crushed red pepper flakes; 18 oz uncooked zucchini spiralized, about 4 cups; 3 Tbsp low fat cream cheese; 0.25 cup(s) basil chopped; 4 tsp grated Pecorino cheese; 0.25 tsp table salt

SmartPoints® value per serving

Total Time

35 min

Prep

20 min

Cook

15 min

Serves

Difficulty

Easy

Ingredients

olive oil

1 tsp

uncooked onion(s)

1 small, chopped

canned diced tomatoes

14 oz

garlic clove(s)

2 clove(s), medium, minced

water

2 Tbsp

crushed red pepper flakes

⅛ tsp

uncooked zucchini

18 oz, spiralized, about 4 cups

low fat cream cheese

3 Tbsp

basil

¼ cup(s), chopped

grated Pecorino cheese

4 tsp

table salt

¼ tsp

Instructions

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.

Zucchini Noodles with Tomato and Basil Cream Sauce

Ingredients

Instructions

Notes

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