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* Zucchini Noodles with Tomato Garlic Cream Sauce
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Zucchini Noodles with Tomato Garlic Cream
Sauce
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4 medium zucchini
squash, spiralized into spaghetti-like noodles
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1 tablespoon olive oil
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1 tablespoon butter
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1 shallot, thinly
sliced
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5 garlic
cloves, minced
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1 teaspoon fresh basil,
julienned
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1/4 teaspoon crushed
red pepper flakes
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28 ounces tomato sauce
with whole tomatoes
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1/3 cup half and half
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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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