Description
A delightful twist on a classic favorite, this Zucchini Noodle Alfredo combines creamy Alfredo sauce with light zucchini noodles for a healthy and satisfying meal.
Ingredients
Scale
- 2 medium zucchinis (about 500 grams), spiralized
- 1 cup heavy cream (240 ml)
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese (about 100 grams)
- 2 tablespoons olive oil (30 ml)
- Salt, to taste
- Black pepper, to taste
Instructions
- Spiralize the zucchinis into noodles and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, cooking for 3-4 minutes until slightly thickened.
- Gradually add grated Parmesan cheese, stirring until melted and smooth. Season with salt and black pepper.
- Add zucchini noodles to the skillet, tossing gently in the sauce and cooking for an additional 2-3 minutes until tender.
- Remove from heat, serve on plates, and sprinkle with additional Parmesan and black pepper. Serve immediately.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream.
- For a lighter version, use low-fat milk instead of heavy cream.
- For a vegan alternative, use cashew cream and nutritional yeast instead of cheese.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat gently on the stove, adding a splash of cream or water if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Zucchini Noodle Alfredo, Healthy Alfredo, Vegetarian Pasta, Low Carb Alfredo