Zucchini Noodles with Tomato & Basil Cream Sauce



SmartPoints® value per serving
Total Time: 35 min
Prep: 20 min
Cook: 15 min
Serves: 4
Easy



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!
Ingredients:
  • 1 tsp extra virgin olive oil
  • 3 tbsp WW reduced-fat whipped cream cheese spread
  • 1 small uncooked onion, chopped
  • 2 medium garlic cloves, minced
  • 14½ oz canned diced tomatoes
  • 2 tbsp water
  • ¼ tsp table salt
  • ⅛ tsp crushed red pepper flakes
  • 18 oz uncooked zucchini, spiralized into 6 c; cut into 5-inch lengths
  • ¼ cups basil, chopped
  • 4 tsp grated Pecorino cheese, or Parmesan


Instructions
  1. Heat oil in a large nonstick skillet over medium-high heat; add onion and cook, stirring occasionally, until lightly 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 for 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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