Zucchini noodles with tomato and basil cream sauce
Extra virgin olive oil
WW Reduced-fat whipped cream cheese spread
1 small, chopped
2 medium clove(s), minced
Canned diced tomatoes
Crushed red pepper flakes
18 oz, spiralized into 6 c; cut into 5-inch lengths
¼ cup(s), chopped
Grated Pecorino cheese
4 tsp, or Parmesan
- 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 grated cheese.
- Serving size: 1 cup