* Zucchini Noodles with Tomato Garlic Cream Sauce
Shallots, 8 oz. Bag
In Stock

Garlic Bulb, ea.
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Basil Bunch, ea.
In Stock

Zucchini Noodles with Tomato Garlic Cream Sauce


  • ·         4 medium zucchini squash, spiralized into spaghetti-like noodles
  • ·         1 tablespoon olive oil
  • ·         1 tablespoon butter
  • ·         1 shallot, thinly sliced
  • ·         5  garlic cloves, minced
  • ·         1 teaspoon fresh basil, julienned
  • ·         1/4 teaspoon crushed red pepper flakes
  • ·         28 ounces tomato sauce with whole tomatoes
  • ·         1/3 cup half and half
  • ·         2 tablespoons finely grated parmesan cheese, plus more for garnish


Heat a large skillet over medium-low heat and add the olive oil and butter. Add the shallots and a pinch of salt. Cook until softened, stirring occasionally, about 5 minutes. Stir in the garlic, basil and red pepper. Cook for 1 minute. Add in the tomato sauce and tomatoes, crushing the tomatoes with your hands, and stir. Cover and simmer for 10 minutes.

Stir in the half +half, along with the grated parmesan cheese. Add the zucchini noodles to the skillet and take your time thoroughly tossing them in the sauce. Cover and let simmer for 10 more minutes. Serve with more grated parmesan. Serves 2-4

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