Zucchini Noodles with Roasted Tomatoes and Cream Sauce
By America's Test KitchenPublished on July 20, 2021
Yield
Serves 4
Ingredients
3 pounds zucchini or yellow summer squash, trimmed1 pound cherry tomatoes 1 shallot, sliced thin5 garlic cloves, minced3 tablespoons extra-virgin olive oil, divided1 tablespoon tomato paste 1 teaspoon dried oregano ¼ teaspoon red pepper flakes 1½ teaspoons table salt, divided¾ teaspoon pepper, divided1 cup heavy cream 2 tablespoons unsalted butter 1½ ounces Parmesan cheese, grated (¾ cup)¼ cup fresh basil leaves, torn into ½-inch pieces
Before You Begin
If possible, use smaller zucchini or summer squash, which have thinner skins and fewer seeds. Store-bought zucchini “noodles” can be used here if you don't have a spiralizer. You'll need 2½ pounds of noodles. Serve with crusty bread, if desired.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with aluminum foil; set aside. Using spiralizer, cut zucchini into ⅛-inch-thick noodles, cutting noodles into 12-inch lengths with kitchen shears as you spiralize (about every 4 to 5 revolutions).
- Toss tomatoes, shallot, garlic, 2 tablespoons oil, tomato paste, oregano, pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread tomato mixture on 1 prepared sheet and place on lower rack. Roast, without stirring, until tomatoes are softened and skins begin to shrivel, about 25 minutes.
- Meanwhile, toss zucchini with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper; spread on second prepared sheet and roast on upper rack until tender, 20 to 25 minutes. Transfer roasted zucchini to colander and shake to remove any excess liquid.
- Bring cream and butter to simmer in large saucepan over medium heat. Reduce heat to low and simmer gently until mixture measures ⅔ cup, 12 to 15 minutes. Stir in Parmesan, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook over low heat, stirring often, until Parmesan is melted.
- Add zucchini to cream sauce and gently toss to combine. Transfer to serving platter and top with roasted tomatoes. Season with salt and pepper to taste, and sprinkle with basil. Serve noodles immediately.
Yield
Serves 4Ingredients
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
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
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
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 out. Tossing the cherry tomatoes with tomato paste before roasting helped them to develop a caramelized depth of flavor, and five cloves of garlic gave them a supersavory boost.
Before You Begin
If possible, use smaller zucchini or summer squash, which have thinner skins and fewer seeds. Store-bought zucchini “noodles” can be used here if you don't have a spiralizer. You'll need 2½ pounds of noodles. Serve with crusty bread, if desired.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with aluminum foil; set aside. Using spiralizer, cut zucchini into ⅛-inch-thick noodles, cutting noodles into 12-inch lengths with kitchen shears as you spiralize (about every 4 to 5 revolutions).
- Toss tomatoes, shallot, garlic, 2 tablespoons oil, tomato paste, oregano, pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Spread tomato mixture on 1 prepared sheet and place on lower rack. Roast, without stirring, until tomatoes are softened and skins begin to shrivel, about 25 minutes.
- Meanwhile, toss zucchini with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper; spread on second prepared sheet and roast on upper rack until tender, 20 to 25 minutes. Transfer roasted zucchini to colander and shake to remove any excess liquid.
- Bring cream and butter to simmer in large saucepan over medium heat. Reduce heat to low and simmer gently until mixture measures ⅔ cup, 12 to 15 minutes. Stir in Parmesan, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook over low heat, stirring often, until Parmesan is melted.
- Add zucchini to cream sauce and gently toss to combine. Transfer to serving platter and top with roasted tomatoes. Season with salt and pepper to taste, and sprinkle with basil. Serve noodles immediately.
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