Description
Enjoy a creamy, comforting Alfredo sauce tossed with fresh zucchini noodles for a delicious low-carb alternative to traditional pasta. This recipe brings you rich flavor without the guilt.
Ingredients
Scale
- 2 large zucchinis
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Use a spiralizer to turn the zucchinis into noodles. Set them aside.
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let it brown.
- Pour in the heavy cream. Bring the mixture to a gentle simmer.
- Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth.
- Season the sauce with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
- Add the zucchini noodles to the skillet. Toss gently to coat them completely with the Alfredo sauce.
- Cook for only 1 to 2 minutes, just long enough to warm the noodles through. Do not overcook, or the zucchini will become watery.
- Serve immediately, topped with extra Parmesan cheese.
Notes
- Pat the zucchini noodles dry slightly before adding them to the sauce to help prevent excess liquid.
- For a richer flavor, use high-quality Parmesan cheese.
- You can add a tablespoon of reserved pasta water if the sauce seems too thick (though this is less common with zoodles).
- Feel free to add a sprinkle of fresh parsley for color.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 120mg