Zucchini noodles with tomato and basil cream sauce
2
Points®
Temps total: 35 min • Préparation: 20 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Ingrédients
Olive oil
1 tsp(s)
Onion
1 small, chopped
Canned diced tomatoes
14 oz
Garlic
2 clove(s), large, minced
Water
2 tbsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Zucchini
18 oz, spiralized, about 4 cups
Light cream cheese
3 tbsp(s)
Fresh basil
¼ cup(s), chopped
Grated Pecorino cheese
4 tsp(s)
Table salt
¼ tsp(s)
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 pecorino.
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