The Comfort of Cooking » Creamy Lemon Zucchini Noodles with Tomatoes

I haven’t tried this recipe yet, but it looks absolutely fresh and delicious!

 

Creamy Lemon Zucchini Noodles with Tomatoes

YIELD: Makes 2 large servings / 4 side dish servings

INGREDIENTS:

1 Tablespoon olive oil

2 cloves garlic, minced

4 oz. reduced-fat (Neufchatel) or regular cream cheese

1 lemon, juiced

Kosher salt & freshly ground black pepper, to taste

4 medium zucchini, ends trimmed and peeled with a julienne peeler into “noodles”

1 heaping cup cherry or grape tomatoes, halved

Freshly grated Parmesan cheese, optional

DIRECTIONS:

In a large nonstick skillet set to medium heat, add olive oil. Once hot, add garlic and cook for 1 minute. Add cream cheese and lemon juice, stirring until cream cheese has melted into a thick sauce. Season with salt and pepper.

Add zucchini noodles, tossing to coat in sauce, and cook for 4-5 minutes. Be careful not to overcook the zucchini noodles – They should be mostly soft but maintain a little crispness.

Top with cherry tomatoes and sprinkle with freshly grated Parmesan, if desired. Serve warm.

Enjoy!

Slightly adapted from The Novice Chef

via The Comfort of Cooking » Creamy Lemon Zucchini Noodles with Tomatoes.