Lemon cream zucchini pasta with garlic and cherry tomatoes

Lemon cream zucchini pasta with garlic and cherry tomatoes is a light, refreshing dish perfect for a quick and delicious meal. This recipe merges the subtle flavors of cream cheese and lemon with the savory touch of garlic, creating a delightful balance of taste and textures. Zucchini serves as a healthy, low-carb alternative to traditional pasta, while cherry tomatoes add a juicy burst of sweetness.

Ingredients:

Instructions:

Tips:

- Using a spiralizer: Ensure the zucchini is evenly cooked by using a spiralizer to create uniform zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler or a julienne peeler.

- Salting the zucchini: To prevent the zucchini noodles from becoming too watery, lightly salt them and let them sit for about 10 minutes. This will draw out excess moisture. Afterward, pat them dry with a paper towel.

- Cooking garlic: Be cautious when cooking garlic in olive oil. It can burn quickly, so make sure to heat the oil and add the garlic over medium heat, stirring frequently until fragrant.

- Combining ingredients: When adding the cream cheese, lemon juice, salt, and pepper, ensure the cream cheese is softened to allow it to melt and mix more easily, creating a smoother sauce.

- Adding tomatoes: Add the cherry tomatoes towards the end of the cooking process, so they soften slightly but retain their shape and juiciness.

This Lemon cream zucchini pasta with garlic and cherry tomatoes is sure to become a favorite for its vibrant flavors and easy preparation. It's the perfect dish for a light lunch or a delightful dinner that is both nutritious and satisfying. Enjoy the fresh, zesty tastes and the creamy texture that make this dish truly special.