One Pot Zucchini Noodle Alfredo
A light and creamy pasta alternative using zucchini noodles, perfect for a low-carb, gluten-free meal.
Nutrition
Calories: 250cal
Carbohydrate: 10g
Protein: 7g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
10 min Cook
25 min Total
4 Servings
Ingredients
- 4 medium zucchinis
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Start by preparing the zucchini noodles. Use a spiralizer to turn the zucchinis into noodles. Alternatively, you can use a vegetable peeler to create thin strips.
- Place the spiralized noodles on a cutting board and chop them into shorter strands, making them easier to eat.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Keep stirring to avoid burning the garlic.
- Add the butter to the skillet and let it melt. Then, pour in the heavy cream. Stir the mixture and allow it to come to a gentle simmer.
- Reduce the heat to low and gradually add the Parmesan cheese, stirring constantly until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add the prepared zucchini noodles to the skillet and gently toss them using tongs to coat them with the Alfredo sauce.
- Once the zucchini noodles are heated through and well-coated with sauce, remove the skillet from heat.
- Serve the Zucchini Noodle Alfredo immediately, garnished with freshly chopped parsley.