Zucchini Spaghetti with Rosé Sauce | RICARDO

Ingredients

• 2 lb (900 g) cherry tomatoes
• 3 tbsp (45 ml) olive oil
• 2 garlic cloves, chopped
• 2 bay leaves
• 3 tbsp (45 ml) white wine
• 3/4 cup (180 ml) chicken broth
• 1/2 cup (125 ml) 35% heavy cream
• 1/2 lb (225 g) spaghetti
• 2 zucchini, cut into large spirals
• 2 cups (50 g) arugula
• 1/2 cup (60 g) crumbled feta
• 1 tbsp (15 ml) olive oil