Zucchini Noodle Alfredo
This light and elegant zucchini noodle alfredo delivers the creamy satisfaction of traditional pasta in a low-carb, vegetable-forward package. It is a perfect guilt-free dinner that highlights fresh produce and a rich, buttery sauce.
- Prep time: 18 minutes
- Cook time: 23 minutes
- Total time: 41 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 4 medium zucchini, spiralized
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Spiralize the zucchini into noodles and pat them dry with paper towels.
- In a large skillet, melt butter over medium heat and sauté the garlic for 1 minute.
- Pour in the heavy cream and simmer for 3 to 4 minutes until slightly reduced.
- Stir in the parmesan cheese, nutmeg, salt, and pepper until the sauce is smooth and creamy.
- Add the zucchini noodles to the skillet.
- Toss gently for 2 to 3 minutes until the noodles are just tender but still have a slight crunch.
- Remove from heat immediately to prevent the noodles from releasing too much water.
- Garnish with fresh parsley and serve immediately.
Tips
- Do not overcook the zucchini noodles, or they will become watery.
- If you have time, sprinkle the raw noodles with salt and let them sit for 10 minutes, then pat dry to remove excess moisture.
- Use a mandoline or spiralizer for consistent noodle thickness.
Frequently Asked Questions
Can I add protein?
Grilled chicken or shrimp pair perfectly with this alfredo sauce.
Why is my sauce watery?
Zucchini naturally releases water; ensure you pat the noodles dry and serve right away.
Is this dish suitable for meal prep?
It is best eaten fresh, as zucchini noodles do not reheat well.