Zucchini Alfredo Sauce Recipes

ZUCCHINI ALFREDO RECIPE (KETO ZOODLES ALFREDO)

Steps:

• Make zucchini noodles using a spiralizer or julienne peeler.
• Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
• Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
• In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
• Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.

ZUCCHINI ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
• Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

ZUCCHINI ALFREDO

Steps:

• Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
• (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
• Allow zucchini to drain for 1 hour.
• Rinse, then pat zucchini dry.
• In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
• Transfer the cooked zucchini to a large bowl.
• In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
• Stir in the Parmesan cheese.
• Add the zucchini to sauce in skillet; heat through.
• Transfer to a serving dish.
• Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.

ZUCCHINI LINGUINE ALFREDO

Steps:

• Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
• Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
• Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.