Zucchini Noodles with Scallops in Spicy Vodka Sauce (gluten free & dairy free)

I always wanted a Veggetti.  This was the first time I used it and I decided that it definitely was money well spent.  I love it!!  I snuck so much good stuff in this meal and you couldn't even tell that it didn't have real noodles.

seriously.... love it!

Zucchini Pasta with Scallops in Spicy Vodka Sauce

2 T EVOO
4 Garlic Cloves- minced
1/2 C Vodka (Tito's)
1 (14oz) can Crushed Tomatoes
1/2 C Cream Cheese (Go Veggie)
1/4 t crushed red pepper
1 T sugar
2 T parsley
2 T basil (fresh if possible!)
salt & pepper- to taste
1 lb Scallops
3 Zucchinis

Heat EVOO over medium in a large pan.  Add the garlic and cook for a couple minute until it smells nice and yummy!  Add the vodka and let it cook down to about half.  Add the tomatoes, cream cheese, and seasonings- stir well.  Use your handy veggie spiral pasta thingamajig to add the zucchini noodles to the sauce.  Let thicken and cook for about 5 minutes.  In another small pan heat some oil over MEDIUM heat (too hot and your scallops will be tough).  Add the scallops and cook until they are just opaque.  Add the scallops into the sauce and let simmer a couple minutes more.

Because you are eating zucchini noodles instead of real noodles you can certainly afford to have some delicious garlic bread (and some good read wine) with this meal!  I load whatever GF/DF bread I have on hand with Earth Balance spread, garlic powder, my homemade Italian seasoning mix, and some nutritional yeast. Turn the broiler on low and throw it in the oven while you dish out the "noodles" until the bread is nice and golden brown.