Zucchini noodles with tomato and basil cream sauce
2 Points, Weight Watchers
Ingredients
1 tsp extra virgin olive oil
3 Tbsp ww reduced-fat whipped cream cheese spread
1 small , chopped uncooked onion(s)
2 medium clove(s) , minced garlic clove(s)
14 1/2 oz canned diced tomatoes
2 Tbsp water
1/4 tsp table salt
1/8 tsp crushed red pepper flakes
18 oz , spiralized into 6 c; cut into 5-inch lengths uncooked zucchini
1/4 cup(s) , chopped basil
4 tsp , or Parmesan grated pecorino cheese
Directions
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.
Stir in tomatoes and water; bring to a boil over high heat. Reduce heat to low; simmer 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.
Nutrition
2 smart points