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5 from 1 vote

Zoodles In A Light Tomato Cream Sauce

Quick, healthy and delicious meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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.