Earlier this week, I received an “OMG” message from one of my coworkers, followed by a link to a version of this zucchini noodle recipe. In an instant, it was on my must-make list. I mean, obviously that’s how you treat a recipe that gets sent at 10p.m. with an OMG note written in all caps. Wouldn’t you agree?
I love the simplicity of this recipe and the seasonality of it. The sauce itself is just a handful of ingredients but is rich in flavor from fresh roasted tomatoes. It’s tangy and gets a nice touch of cream from the cream cheese – but not in an overly rich, alfredo-like way that would for sure overpower delicate zucchini noodles.
Instead, I found the two went quite well together.
You’ll see this recipe is quite saucy. I added an additional zucchini to the instructions below, but would recommend picking up a baguette as well to sop up its piquant flavors. This will also help to bolster what is naturally a fairly light meal. Add a side salad, and dinner is complete.
What are your favorite ways to use zucchini noodles? I’ve enjoyed this recipe, and also peanut sauce variations, but am always looking for new ways to utilize them…especially as I head off to my parent’s house this Sunday, and sneak away with some of their garden’s green glory 😉
Hit me with your best zucchini noodle recipe!
Spinach has been in abundance at my local farmer’s market lately. I decided to forgo my normal dose of kale this week and switch it up with something a little more tender. After loading up with a huge bag of spinach, I got to work thinking of how I wanted to turn Popeye’s delight into a dreamy delight of my own. I settled on a pasta combo. for an extra turbo-charging meal. Adding an extra touch of cream to the inherently buttery spinach, along with a hit of spice with some green chile roasted tomatoes, the meal fired up my taste buds in all the right ways. However, I think next time I’d add in a few fresh mozzarella balls to compliment the spiciness of the green chile flavor. Either way, I think Popeye would approve.
Pasta with Light Tomato Cream Sauce and Spinach
-2 Tbsp. extra virgin olive oil
-6-8 cloves garlic, minced (about 2 heaping Tbsp.)
-4 heaping cups spinach, roughly chopped
-1/2 cup cilantro, packed
-2- 15 oz. cans diced fire roasted tomatoes with green chiles (or 2 cans fire roasted tomatoes + one chili pepper)
-1/2 cup light cream
-Salt, to taste
-1 pound whole wheat farfalle
-Parmesan, grated (optional)
Cook pasta according to directions.
Meanwhile, heat oil over medium-high in large saute pan. Saute garlic 3 minutes, or until brown. Add tomatoes to pan and salt, to taste, simmering 3 minutes. Add in spinach, and saute 3-5 minutes, until leaves begin to wilt. Stir in cilantro and cream. Simmer until half of cream is evaporated. Serve sauce over cooked pasta. Top with parmesan, if desired.