Zucchini Noodles with Tomato and Basil Cream Sauce
- Total Time
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.
extra virgin olive oil1 tsp
uncooked onion(s)1 small, chopped
garlic clove(s)2 clove(s), medium, minced
canned diced tomatoes14 ½ oz, not packed in juice
table salt¼ tsp
crushed red pepper flakes⅛ tsp
uncooked zucchini18 oz, spiralized into 6 c; cut into 5-inch lengths
WeightWatchers Reduced fat whipped cream cheese spread3 tbsp
basil¼ cup(s), chopped
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