Zucchini Noodles with Tomato and Basil Cream Sauce
- Total Time
- 0:35
- Prep
- 0:20
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Easy
This recipe is reminiscent of pasta with vodka sauce, but it’s made much lighter and fresher tasting by skipping the pasta and heavy cream.
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extra virgin olive oil1 tsp
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uncooked onion(s)1 small, chopped
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garlic clove(s)2 clove(s), medium, minced
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canned diced tomatoes14 ½ oz, not packed in juice
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water2 Tbsp
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table salt¼ tsp
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crushed red pepper flakes⅛ tsp
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uncooked zucchini18 oz, spiralized into 6 c; cut into 5-inch lengths
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WeightWatchers Reduced fat whipped cream cheese spread3 tbsp
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basil¼ cup(s), chopped
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grated Pecorino cheese4 tsp
- 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 Parmesan.
- Serving size: 1 c