Zucchini noodles with tomato and basil cream sauce
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This easy recipe dials down the carbs and 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
Reduced fat whipped cream cheese
3 Tbsp
Uncooked onion
1 small
Garlic
2 clove(s)
Canned diced tomatoes
14½ oz
Water
2 Tbsp
Table salt
¼ tsp
Crushed red pepper flakes
⅛ tsp
Uncooked zucchini
18 oz
Fresh basil
¼ cup(s)
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 grated cheese.
5
Serving size: 1 cup
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