Zucchini noodles are definitley a rage right now, and for good reason since everyone’s gardens are exploding with them. Just like many other summer squash fans, I am always looking for new recipes to create using this summer favorite!
I can’t wait for you to pair your summer squash with this elegant sauce. Add your favorite protein source and it’s perfect meal the night before a longer run. Or post run. Or anytime😋.
When you pair “zoodles” with slow roasted tomatoes tossed with herbs and a little cream, it’a a match made in heaven.
Lately I have been purchasing my zucchini noodles mostly becuase I have been pressed for time😬. However, I am really considering purchasing this Spiralzer. Do you have one? I am really not a person who has lots of big gadgets since I don’t have the storage space, but I’ve been hearing such good things from others about this handy dandy kitchen tool. So tempting!
Zoodles are lovely when they come out as continuous noodles and resemble pasta and from what I understand, this spiralzer does a great job. Sweet potato noodles are my other fave I have been picking up at our local grocery store and this thing supposably does a great job with them along with butternut squash, cucumbers, beets, etc.
Beside saving money, I hear it’s fun too!
If you haven’t tried slow roasting tomatoes, it’s definitley time. For this dish, I used a couple pints of sweet cherry tomatoes. I slow roasted them for about 1 1/2 hours with a little olive oil, salt and pepper. They are done once they appear a bit puckered and juicy. I use these gems for salads, pasta, bruschetta, eggs, and much more.
This time I tossed them with a little heavy cream, fresh basil, and thyme I picked fresh from my patio. Decadent and the perfect pairing with my lighter choice, zoodles vs pasta.
CREAMY SLOW ROASTED CHERRY TOMATOES WITH ZOODLES
- 3 zucchini made into noodles
- 1 yellow squash made into noodles
- For the Slow Roasted Cherry Tomatoes and Cream Sauce, I used a mixture of both yellow and red cherry tomatoes for added color
- 1 pint of yellow cherry tomatoes, cut in half
- 1 pint of red cherry tomatoes, cut in half
- 2 tablespoons unsalted coconut ghee or butter
- 1 shallot, minced
- 2 or 3 fresh thyme sprigs
- small handful, chopped fresh basil
- 1/2 cup to 3/4 cup heavy cream
- 3/4 cup of freshly grated Parmigiano Reggiano cheese
- olive oil
- salt and pepper to taste
- Arrange the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle all over with olive oil, salt and pepper. Roast at 275° F for 1½ hours until puckered but still juicy.
- Heat the ghee in a sauté pan over medium low heat, when melted and starts to foam add the shallot, cook until softened.
- Scrape in the tomatoes and any juices that collected on the baking sheet. Add the thyme sprigs and pour in the cream. Gently sprinkle in the cheese and stir into tomatoes and cream.
- Simmer on low. Turn off the heat and stir in basil.
- In a larger sauté pan, drizzle with olive oil and place your zucchini noodles on top, tossing and cooking gently. Cook only a couple minutes. You want them al-dente.
- Place zucchini noodles onto a serving platter and spoon the sauce right over the top. I Highly recommend topping this off with a runny egg and more cheese.
Question: Do you own a spiralzer? Which one is your fave? You can leave a comment by clicking here.