Description
Zucchini Alfredo is a healthy, low-carb dinner option featuring spiralized zucchini noodles tossed in a rich and creamy Alfredo sauce made with garlic, parmesan, and a hint of nutmeg. Ready in just 25 minutes, this dish offers a light yet satisfying meal perfect for a quick weeknight dinner.
Ingredients
Scale
Zucchini Noodles
- 3 medium Zucchini
Sauce
- 1 tsp Unsalted butter
- 2 cloves Garlic (minced)
- 1/4 tsp Nutmeg (or 1/2 tsp if you prefer a stronger flavor)
- 1/2 cup Unsweetened almond milk
- 1/3 cup Heavy cream
- 3/4 cup Grated parmesan cheese
- 1 tbsp Arrowroot powder (see notes for alternative)
- Black pepper (to taste)
Instructions
- Prepare Zucchini Noodles: Use a spiralizer or julienne peeler to turn the zucchini into noodles. Set aside.
- Cook Garlic: Melt the butter in a skillet over medium heat. Add the minced garlic and cook for about one minute until soft and fragrant.
- Make Sauce Base: Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring the mixture to a gentle simmer.
- Thicken Sauce: In a small bowl, whisk the arrowroot powder with 1-2 tablespoons of water until smooth and lump-free. Whisk this mixture into the simmering sauce. Then add the parmesan cheese and black pepper to taste. Continue stirring until the cheese melts and the sauce thickens. Remove from heat, cover, and set aside.
- Cook Zucchini Noodles: Pat the zucchini noodles dry with paper towels. Increase heat to medium-high, add the noodles to the pan, and stir-fry gently for 2-4 minutes until they are just tender but still retain some crunch.
- Combine and Serve: Stir the creamy Alfredo sauce into the noodles. Garnish with fresh parsley and extra parmesan cheese if desired, then serve immediately.
Notes
- Zucchini Alfredo is a low-carb alternative to traditional pasta dishes, making it a healthy and light dinner option.
- The arrowroot powder can be substituted with cornstarch if necessary.
- Be careful not to overcook the zucchini noodles to maintain their texture and prevent sogginess.
- For a dairy-free version, substitute parmesan with nutritional yeast and use coconut cream instead of heavy cream.
- This recipe yields approximately 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 3 g
- Sodium: 383 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 52 mg
