Zucchini Noodles With Tomato Basil Cream Sauce Recipes

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

ZUCCHINI NOODLES WITH TOMATO, BASIL & PARMESAN

Steps:

• Spiralize the zucchini.
• In a large skillet, heat the olive oil over medium heat. Sauté spiralized zucchini for about 3 minutes. Add the garlic and cook another minute or so. Toss in sliced fresh cherry tomatoes. Heat just until the tomatoes are warm. Add in the crushed red pepper flakes, kosher salt and pepper. Toss to combine evenly.
• Remove from the heat. Sprinkle on torn fresh basil and freshly grated Parmesan cheese. Twirl!
• Double the portion for a (very) light dinner or plate these zoodles with a side of salmon and a glass of white wine served on a backyard deck.

ZUCCHINI NOODLES WITH TOMATO & BASIL CREAM SAUCE

Steps:

• 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.
• Serving size: 1 cup