Zucchini Noodles with Slow-Roasted Cherry Tomatoes
Zucchini Noodles with Slow-Roasted Cherry Tomatoes
Ingredients
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3 zucchini and 1 yellow squash made into zucchini noodles
For the Slow Roasted Cherry Tomatoes and Cream Sauce,
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I used a mixture of both yellow and red cherry tomatoes for added color
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1 pint of yellow cherry tomatoes, cut in half
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1 pint of red cherry tomatoes, cut in half
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2 tablespoons unsalted butter
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1 shallot, minced
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2 or 3 fresh thyme sprigs
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small handful, chopped fresh basil
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¾ cup heavy cream
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¾ cup of freshly grated Parmigiano Reggiano cheese
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olive oil
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salt and pepper to taste
Instructions
- Arrange the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle all over with olive oil, salt and pepper. Roast at 275 degrees F for 1½ hours until puckered but still juicy.
- Heat the butter in a saute pan over medium low heat, when the butter is melted and starts to foam add the shallot, cook until softened.
- Scrape in the tomatoes and any juices that collected on the baking sheet.Add the thyme sprigs and pour in the cream, I added half of the cheese by sprinkling it around the tomatoes and into the cream.
- Heat gently on low until it simmers. Turn off the heat and stir in basil.
- In a larger saute pan, drizzle with oilve oil and place your zucchini noodles on top, gently cooking and carefully tossing until just slightly wilted and still al dente, just a few minutes.
- Place zucchini noodles onto a serving platter and spoon the sauce right over the top, adding more parmesan cheese.