Quick and Easy in 15 Minutes – Cherry Tomato & Garlic over Zoodles

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Cherry Tomatoes & Garlic Sauce over Zoodles

Photography & Recipe copyrighted by Jacqueline Peppard

Copyright 2017 by Jacqueline Peppard, all rights reserved

Quick and Easy in 15 Minutes – Cherry Tomato & Garlic Sauce over Zoodles

If you like bruschetta, you’ll love this!

Enjoy the last of the summer veggies with an amazingly light and easy to prepare dish bursting with flavor. Juicy-sweet cherry tomatoes combined with butter create a luxuriously silky sauce for a dish that comes together in 15 minutes or less. Eat over zoodles or baked spaghetti squash for a low-carb alternative, or fresh sliced sourdough bread. Yummy!

A PERFECT mid-week meal – double the recipe for fabulous leftovers or lunch.

Tools:

12 or 14 inch Skillet  (bigger the better) – A wide bottom is best. Follow the link to get good value for the price. They are awesome and if well cared for, should last a lifetime.

Spiralizer – This is truly the best made one on the market. Once you start making vegetable noodles with this gadget, you will not miss grain-based pasta. They are inexpensive and fun to use. I have been using mine for the last 5 years without any problems.

Ingredients:

1 bunch fresh basil chiffonade; about 1 TBS reserved for serving

2 TBS Butter

2 TBS Olive Oil

10 large garlic cloves coarsely chopped

1lb cherry tomatoes halved

Salt and coarse ground pepper to taste

Freshly grated Parmesan (for serving)

Directions:

Stem basil and stack the leaves on top of each other, roll into a tight wad, and use a sharp knife to slice into thin ribbons; set aside.

In a large skillet over medium-high, heat olive oil with butter until butter is melted.

Add garlic and saute until fragrant but not brown (about 1 minute).

Add cherry tomatoes and continue to saute another few minutes until tomatoes start to juice.

Season with salt and coarse ground pepper

Turn heat down to medium/medium-low and simmer until juices are reduced, stirring occasionally; about 8-10 minutes.

Stir in basil and cook a few seconds more until basil is wilted and reduced to half its size; remove from heat.

Serve over zoodles or baked spaghetti squash.

Garnish with reserved basil chiffonade and grated Parmesan.

Variations:

Add sliced cooked chicken or Italian sausage the last five minutes of simmer time.

1 teaspoon dried red pepper flakes.

Roma tomatoes quartered instead of cherry tomatoes.

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