I finally gave in and bought a spiralizer. I had been telling myself for months, more than a year even, that I wouldn’t do it; you don’t need another kitchen gadget taking up room in your cupboards I would tell myself, it’s $50 is it really going to be worth it??, you’re just going to use it a few times and then get bored! I suppose that could still happen, there is a chance I will get bored with zoodles (zucchini noodles), but as of this moment I don’t think that will happen. My first zoodle experience was a huge success, from first to last. I am so smitten with the spiralizer, it’s like my first Swiffer experience all over again – Kala ;) – which is to say that, all I want to do is spiralizer everything.

If you're now thinking about getting one too, you should watch the demo video over at Pinch of Yum, I found it really helpful. Especially her tip to cut the zucchini in half before spiralizing, it may not look like a big piece but the noodles will still be super long!

I feel like maybe this recipe was a total cop-out for my first zucchini noodle dish, since they’re completely smothered in a delectable tomato cream sauce, the zucchini itself is not able to shine; though it did contribute a nice texture. Anyway I would definitely make this recipe again, only next time I might try to thicken up the sauce a little.

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

olive oil

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.