Creamy Lemon Zucchini Noodles with Tomatoes
Ingredients
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 4 oz. reduced-fat, Neufchatel or regular cream cheese
- 1 lemon, juiced
- Kosher salt & freshly ground black pepper, to taste
- 4 medium zucchini, ends trimmed and peeled with a julienne peeler into “noodles”
- 1 heaping cup cherry or grape tomatoes, halved
- Freshly grated Parmesan cheese, optional
Instructions
- In a large nonstick skillet set to medium heat, add olive oil. Once hot, add garlic and cook for 1 minute. Add cream cheese and lemon juice, stirring until cream cheese has melted into a thick sauce. Season with salt and pepper.
- Add zucchini noodles, tossing to coat in sauce, and cook for 4-5 minutes. Be careful not to overcook the zucchini noodles – They should be mostly soft but maintain a little crispness.
- Top with cherry tomatoes and sprinkle with freshly grated Parmesan, if desired. Serve warm.
- Enjoy!