Zucchini noodles with creamy roasted tomato basil sauce
Zucchini noodles with creamy roasted tomato basil sauce might be just the side dish you are searching for. For $3.51 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 154 calories. This recipe serves 4. 1123 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 35 minutes. If you have cream cheese, extra virgin olive oil, grape tomatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and fodmap friendly diet. It is brought to you by Running to the Kitchen. Overall, this recipe earns a great spoonacular score of 82%. Similar recipes include Meatless Monday: Creamy Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips, Zucchini Noodles with Creamy Roasted Red Pepper Sauce {Low Carb and Gluten Free}, and Single Serving Low-Carb Zucchini Noodles with Creamy Garlic-Parmesan Roasted Red Pepper Sauce.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
2 ounces cream cheese
2 tablespoons extra virgin olive oil
¼ cup fresh basil leaves
2 pints grape tomatoes
½ teaspoon red pepper flakes
salt and pepper
2 large zucchini made into noodles with a julienne peeler or spiralizer
Equipment:
baking sheet
oven
food processor
bowl
Cooking instruction summary:
Preheat oven to 400 degrees.Toss tomatoes with olive oil, salt and pepper on a baking sheet.Roast in the oven for 20-30 minutes until the tomatoes start to brown and blister.Remove the tomatoes from the oven and transfer to a food processor.Add the cream cheese, basil, red pepper flakes, salt and pepper to taste and process until smooth.Place zucchini noodles in a large bowl. Add the tomato sauce to the bowl and toss until all the noodles are coated.Serve with freshly grated parmesan cheese.
Step by step:
1. Preheat oven to 400 degrees.Toss tomatoes with olive oil, salt and pepper on a baking sheet.Roast in the oven for 20-30 minutes until the tomatoes start to brown and blister.
2. Remove the tomatoes from the oven and transfer to a food processor.
3. Add the cream cheese, basil, red pepper flakes, salt and pepper to taste and process until smooth.
4. Place zucchini noodles in a large bowl.
5. Add the tomato sauce to the bowl and toss until all the noodles are coated.
6. Serve with freshly grated parmesan cheese.
Nutrition Information:
covered percent of daily need
