Zucchini pasta with tomato cream sauce

Name: Zucchini pasta with tomato cream sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 4 medium zucchini squash; 2 tablespoons olive oil; 1 onion; 1 clove garlic; 1 14.5 ounce can diced tomatoes or 1 cup pasta sauce; 1 tablespoon dried basil leaves; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1/3 cup heavy cream

User Reviews

4.5

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4

Zucchini pasta with tomato cream sauce

Eric Kelley

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Quick, simply and creamy zucchini noodles with tomato cream sauce is ready in under 15 mins and makes the perfect low-carb meal.

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Ingredients

Servings

4 medium zucchini squash spiralized into spaghetti-like noodles
2 tablespoons olive oil
1 onion diced
1 clove garlic minced
1 14.5 ounce can diced tomatoes or 1 cup pasta sauce
1 tablespoon dried basil leaves optional
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup heavy cream

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Instructions

Spiralize The Zucchini noodles and set aside.
In a large saucepan, saute onion and garlic in olive oil over medium heat. Be sure not to burn. Add tomatoes (or pasta sauce), basil, oregano, salt and pepper. Bring to boil and continue to boil 3-5 minutes.
Remove from heat; stir in and zucchini noodles and whipping cream. Reduce heat and for simmer 2-3 more minutes or until the zucchini is soft and tender. Serve hot with shredded parmesan. Enjoy!