WHY THIS RECIPE WORKS:
Spiralized veggie noodles provide all the comfort- food appeal of pasta, but in a lighter, healthier way. This dish coats zucchini noodles with a rich, creamy sauce and sweet, garlicky roasted tomatoes. Roasting the noodles rids them of excess moisture and ensures that the sauce won’t get washed out. If possible, use smaller, in-season zucchini, which have thinner skins and fewer seeds. We prefer to spiralize our zucchini at home, but you can use store-bought zucchini noodles. You’ll need 2½ pounds of noodles. A toasted loaf of ciabatta bread makes the perfect vehicle for wiping up every drop of cheesy sauce and roasted tomatoes.
SERVES: 4
TOTAL TIME: 50 minutes
INGREDIENTS:
- 3 pounds zucchini or yellow summer squash, trimmed
- 1 pound cherry tomatoes
- 1 shallot, sliced thin
- 3 tablespoons extra-virgin olive oil
- 5 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and pepper
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1½ ounces Parmesan cheese, grated (¾ cup)
- ¼ cup fresh basil leaves, torn into bite-size pieces
INSTRUCTIONS:
- Preheat oven to 375 degrees. Line 2 rimmed baking sheets with aluminum foil; set aside.
- ZUCCHINI NOODLES: Using spiralizer, cut zucchini into ⅛-inch-thick noodles, cutting noodles into 12-inch lengths with kitchen shears as you spiralize (every 4 or 5 revolutions).
- TOMATO MIXTURE: Toss tomatoes, shallot, 2 tablespoons oil, garlic, tomato paste, oregano, pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread tomato mixture on 1 prepared sheet and place on lower rack. Roast, without stirring, until tomatoes are softened and skins begin to shrivel, about 25 minutes.
- ZUCCHINI: Meanwhile, toss zucchini with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper, spread on second prepared sheet, and roast on upper rack until tender, 20 to 25 minutes. Transfer roasted zucchini to colander and shake to remove any excess liquid.
- PARMESAN CREAM SAUCE: While vegetables are roasting, bring cream and butter to simmer in large saucepan over medium heat. Reduce heat to low and simmer gently until mixture measures ⅔ cup, 12 to 15 minutes. Stir in Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and cook over low heat, stirring often, until Parmesan is melted.
- COMBINE: Add zucchini and gently toss to combine. Season with salt and pepper to taste.
- SERVE: Transfer to serving platter, top with roasted tomatoes, and sprinkle with basil. Serve immediately.
