Zucchini Noodles with Roasted Tomatoes and Cream Sauce

Name: Zucchini Noodles with Roasted Tomatoes and Cream Sauce
Yield: Serves 4
Ingredients: 3 pounds zucchini or yellow, summer squash, trimmed; 1 pound, cherry tomatoes; 1 , shallot, sliced thin; 5 , garlic cloves, minced; 3 tablespoons, extra-virgin olive oil, divided; 1 tablespoon, tomato paste; 1 teaspoon, dried oregano; ¼ teaspoon, red pepper flakes; 1½ teaspoons, table salt, divided; ¾ teaspoon, pepper, divided; 1 cup, heavy cream; 2 tablespoons, unsalted butter; 1½ ounces, Parmesan cheese, grated (¾ cup); ¼ cup, fresh basil leaves, torn into ½-inch pieces

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If you haven't yet been convinced to spiralize vegetable noodles, this recipe will change your mind.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

Zucchini Noodles with Roasted Tomatoes and Cream Sauce

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

In this recipe, zucchini noodles are coated with a rich, creamy sauce and topped with an abundance of sweet, garlicky roasted tomatoes. Roasting the zucchini noodles rid them of excess moisture and ensured that the sauce wouldn't get washed...

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