Zucchini noodles with tomato & basil cream sauce

PersonalPoints™ per serving

Total Time: 35 min

Prep: 20 min

Cook: 15 min

Serves: 4

Easy

When you’re out of spaghetti but really want a big bowl of Italian ... 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 reduced-fat whipped cream cheese
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 cups; cut into 5-inch lengths
¼ cup basil, chopped
4 tsp grated Pecorino cheese, or Parmesan

Instructions

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.
Stir in tomatoes and water; bring to a boil over high heat. Reduce heat to low; simmer for 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!