Zucchini Noodles with Tomatoes & Cream
2 medium zucchini, made into noodles
1 pint of yellow cherry tomatoes, cut in half
1 pint of red cherry tomatoes, cut in half
4-5 cloves of garlic
2 tablespoons unsalted butter
1 shallot, minced
small handful, chopped fresh basil
¾ cup heavy cream
¾ cup of freshly grated Parmesan cheese
salt and pepper to taste
Arrange the garlic and the tomatoes skin side down on a rimmed baking sheet. Drizzle all over with olive oil, salt and pepper. Roast at 350 degrees F for 30-40 minutes 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. Pour in the cream and half of the cheese.
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.