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Zucchini Noodles with Tomato and Basil Cream Sauce

2
Total Time
35 min
Prep
20 min
Cook
15 min
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.

Ingredients

extra virgin olive oil

1 tsp

WW Whipped cream cheese spread

3 Tbsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

2 medium clove(s), minced

canned diced tomatoes

14½ oz, not packed in juice

water

2 Tbsp

table salt

¼ tsp

crushed red pepper flakes

⅛ tsp

uncooked zucchini

18 oz, spiralized into 6 c; cut into 5-inch lengths

basil

¼ cup(s), chopped

grated Pecorino cheese

4 tsp

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 Parmesan.
  5. Serving size: 1 c

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