Zucchini Pasta in a Lemon Creamy Vodka Sauce

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cream cheese

  3 oz or 85g

• Lemon juice

  Canned or bottled

  2 tbsp or 30g

• Tomato Sauce, Pomodoro Fresco, Creamy Vodka

  Pomodoro Fresco, Creamy Vodka, DeLallo

  ½ cup or 125g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

Directions

1. Use a spiralizer or peeler to carefully cut zucchini into noodles. Set aside.
2. In a large sauté pan over medium heat, heat olive oil. Add garlic, cooking for 30 seconds. Add cream cheese and lemon juice, stirring until cream cheese is melted. Add in Delallo Creamy Vodka Sauce. Season with salt and pepper.
3. Add zucchini noodles, tossing to coat in sauce, and cook for 2 - 3 minutes until wilted. You don't want to overcook the noodles -- you want that slightly crisp texture!
4. Top with cherry tomatoes and serve immediately.