Zucchini noodles with creamy roasted tomato basil sauce
Running to the Kitchen
Running to the Kitchen
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  • 2 pints grape tomatoes 2 tablespoons extra virgin olive oil salt and pepper 2 ounces cream cheese ¼ cup fresh basil leaves ½ teaspoon red pepper flakes 2 large zucchini made into noodles with a julienne peeler or spiralizer Instructions Preheat oven to 400 degrees. Toss tomatoes with olive oil, salt and pepper on a baking sheet. Roast in the oven for 20-30 minutes until the tomatoes start to brown and blister. Remove the tomatoes from the oven and transfer to a food processor. Add the cream cheese, basil, red pepper flakes, salt and pepper to taste and process until smooth. Place zucchini noodles in a large bowl. Add the tomato sauce to the bowl and toss until all the noodles are coated. Serve with freshly grated parmesan cheese. 3.2.2708
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