Zucchini Noodles with Tomato and Basil Cream Sauce

Total Time:

35min

Prep:

20min

Cook:

15min

Serves:

Difficulty:

Easy

Ingredients: 1 tsp extra virgin olive oil

1 small uncooked onion(s), chopped

2 clove(s), medium garlic clove(s), minced

14 ¹/₂ oz canned diced tomatoes, not packed in juice

2 Tbsp water

¹/₄ tsp table salt

¹/₈ tsp crushed red pepper flakes

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

3 tbsp Weight Watchers Reduced fat whipped cream cheese spread

¹/₄ cup(s) basil, chopped

4 tsp grated Pecorino cheese
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 Parmesan.

Serving size: 1 c