Zoodles In A Light Tomato Cream Sauce

This zoodles in a light tomato cream sauce recipe is super fresh and tastes amazing! Zoodles are also known as zucchini noodles or zucchini cut or spiralized into noodle like shapes. They are such a healthy and delicious way to eat your veggies! Be sure to grab a fork and a spoon because you will definitely be spooning up the extra sauce on this one!

A few things to know about zoodles

They cook really fast! They literally go into salted boiling water for 1-2 minutes then out and rinse with cold water before combining with a warm sauce. You can keep them warm if you are serving them immediately after cooking them. If they get too soft then they will break and just don’t hit the noodle texture you’re going for.

If you don’t have a spiralizer don’t despair! You can still make zoodles by hand cutting them into thin long strips. They might not turn out as pretty but they are just as delicious!

What you need to make Zoodles In A Light Tomato Cream Sauce:

• 1 Small Onion diced
• 2 Tablespoon Garlic and Herb seasoning
• 1 teaspoon Salt
• 3 Cups Cherry or Snacking Sized Tomatoes
• 1/2 Cup water
• 4 Ounces Cream Cheese half a package
• 7-8 Cups Zoodles or Zucchini cut into strips about 4 small/medium zucchini
• 2 Tablespoons olive oil
• 2 Tablespoons Salt to salt the water to cook the zucchini noodles in
• Parmesan Cheese optional for on top

Instructions

1. Bring a large pot of water to a boil. Salt the water with 2 Tablespoons salt. Drop zucchini noodles into boiling water and boil for 1-2 minutes. Strain zucchini and run under cold water to stop the cooking process.
2. Heat a large pan on the stove over medium -medium high heat. Add olive oil, onions and salt, Cook for about 2-3 minutes.
3. Add cherry tomatoes, water, and salt and bring to a boil, then reduce heat to a simmer. Simmer for about 5-6 minutes or until the tomatoes burst.
4. Add cream cheese and stir until the cheese melts and is well incorporated into the sauce.
5. Add the cooked zood

Other fun zucchini recipes:

Spiced Zucchini Bread

Zucchini Lo Mein

Zucchini Pad Thai

Print Recipe

5 from 1 vote

Zoodles In A Light Tomato Cream Sauce

Quick, healthy and delicious meal.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dinner, Lunch, Main Dish, Vegetable

Cuisine: Dinner, Italian, Low Carb, Meatless, vegetables

Keyword: 30 minute, Dinner, Easy Recipes, Healthy Recipes, Italian, Tomatoes, Vegetables, Weekend Dinner, Weeknight Dinner, Zucchini

Servings: 6 people

Ingredients

• 1 Small Onion diced
• 2 Tablespoon Garlic and Herb seasoning
• 1 teaspoon Salt
• 3 Cups Cherry or Snacking Sized Tomatoes
• 1/2 Cup water
• 4 Ounces Cream Cheese half a package
• 7-8 Cups Zoodles or Zucchini cut into strips about 4 small/medium zucchini
• 2 Tablespoons olive oil
• 2 Tablespoons Salt to salt the water to cook the zucchini noodles in
• Parmesan Cheese optional for on top

Instructions

• Bring a large pot of water to a boil. Salt the water with 2 Tablespoons salt. Drop zucchini noodles into boiling water and boil for 1-2 minutes. Strain zucchini and run under cold water to stop the cooking process.
• Heat a large pan on the stove over medium -medium high heat. Add olive oil, onions and salt, Cook for about 2-3 minutes.
• Add cherry tomatoes, water, and salt and bring to a boil, then reduce heat to a simmer. Simmer for about 5-6 minutes or until the tomatoes burst.
• Add cream cheese and stir until the cheese melts and is well incorporated into the sauce.
• Add the cooked zoodles and mix everything together. Top with grated Parmesan cheese. Serve.