Photo of Zucchini noodles with tomato & basil cream sauce by WW

Zucchini noodles with tomato & basil cream sauce

Total Time
35 min
20 min
15 min
If you've never tried zucchini noodles, or zoodles, it's time to go for it. 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. The flavorful mix of zucchini, tomato, and basil lends a garden fresh taste to this delicious dish, while grated cheese and whipped cream cheese will trick your taste buds into thinking you've got real vodka sauce on your plate. Mangia!


Extra virgin olive oil

1 tsp

Reduced fat whipped cream cheese

3 Tbsp

Uncooked onion

1 small, chopped


2 clove(s), minced

Canned diced tomatoes

14½ oz


2 Tbsp

Table salt

¼ tsp

Crushed red pepper flakes


Uncooked zucchini

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


¼ cup(s), chopped

Grated Pecorino cheese

4 tsp, or Parmesan


  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