Zoodles with Cherry Tomato Cream Sauce Recipe
Zoodles + Orange Cherry Tomato Cream Sauce served with fresh marigold
Zucchini Noodles (or “zoodles”) add a fresh twist to traditional pasta recipes. They are nutrient dense, naturally gluten free, and make a refreshing summer pasta! You can make your own zoodles with extra garden zucchinis or find them in your local health food store.
Fresh zoodles made from locally grown zucchinis will be available at Golden Forrest while in season!
Zoodles with Cherry Tomato Cream Sauce Recipe
This pasta recipe uses fresh zucchini noodles and sweet orange cherry tomatoes and can be made in 10 minutes. Serves 2.
Ingredients:
1 tbsp extra virgin olive oil
1 cup orange cherry tomatoes or tomatoes of choice
pinch of real salt and black pepper
¼ cup vegetable broth or chicken broth
½ cup heavy cream
¼ cup shredded parmesan
2 cups fresh zoodles
Instructions:
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Gently crush orange cherry tomatoes and add to the skillet.
I crush the tomatoes by hand directly over the skillet to reduce loss of the juices. You can also crush them on a cutting board with a fork if you prefer or dice them then add to the skillet.
Add a pinch of pepper and salt.
Cook until tomato juices are thickened and bubbly, stirring frequently.
Slowly add broth and heavy cream and gently stir until combined.
Allow to simmer for a few minutes until the sauce is bubbly and thickened.
Add parmesan cheese and gently stir to combine.
Stir in zucchini noodles until evenly coated in sauce. Stir frequently and cook for 1-5 minutes or until zoodles reach desired texture.
Serve with your favorite fresh herbs or edible flowers. Enjoy!
This dish is best enjoyed immediately. Leftovers can be stored in the fridge for 2-3 days but the zoodles will become mushy when reheated. If making ahead for meal prep, do not add noodles to the sauce until ready to heat and serve.
By Glory Forrest