Zucchini Pasta in Lemon Cream Sauce

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cream cheese

  Low fat

  6 tbsp or 90g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

Directions

1. Use a spiralizer or peeler to cut the zucchini into noodles. Set aside.
2. In a large sauté pan over medium heat, warm the olive oil.
3. Add the minced garlic and cook for 30 seconds. Stir in the cream cheese and lemon juice until the cream cheese melts. Season with salt and pepper.
4. Add the zucchini noodles to the pan, tossing to coat them in the sauce. Cook for 2 to 3 minutes until they are slightly wilted but still crisp.
5. Top with cherry tomatoes and serve immediately.

Similar Foods

• Chicken Breast in Lemon Cream Sauce
• Gluten-Free Zucchini Fritters with Lemon Basil Cashew Cream
• Baked Fish with Lemon Cream Sauce
• Pasta with Creamy Spinach and Mushroom Sauce
• Chicken Breasts in Caper Cream Sauce
• Creamy Vegan Chili Pasta