Healthy Recipe

Ingredients:

• Extra virgin olive oil  1 tsp
• WW Reduced-fat whipped cream cheese spread  3 Tbsp
• Uncooked onion(s)  1 small, chopped
• Garlic clove(s)  2 medium clove(s), minced
• Canned diced tomatoes  14½ oz
• Water  2 Tbsp
• Table salt  ¼ tsp
• Crushed red pepper flakes  ⅛ tsp
• Uncooked zucchini  18 oz, spiralized into 6 c; cut into 5-inch lengths
• Basil  ¼ cup(s), chopped
• Grated Pecorino cheese  4 tsp, or Parmesan

Instructions:

1. Heat oil in large nonstick skillet over medium-high heat; add onion and cook, stirring occasionally, until light golden and tender, about 5 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds.
2. Stir in tomatoes and water; bring to a boil over high heat. Reduce heat to low; simmer 3 minutes.
3. Stir in salt and crushed red pepper; gently stir in zucchini. Increase heat to medium high; cook, tossing frequently, until zucchini is tender, 5 minutes.
4. Stir in cream cheese until melted; remove from heat. Stir in basil; sprinkle with grated cheese.

Serving size: 1 cup