Wheat-free Zucchini Noodle Alfredo
Indulge in a creamy and satisfying pasta dish with a healthy twist by making this Wheat-Free Zucchini Noodle Alfredo. This recipe replaces traditional wheat pasta with zucchini noodles, making it a perfect option for those looking for a gluten-free alternative.
Ingredients
- 4 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the zucchini noodles to the skillet and sauté for 2-3 minutes until just tender.
- Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Remove from heat and serve the zucchini noodle alfredo immediately, garnished with additional Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 12g
- Protein
- 10g
- Fat
- 25g
Supplies
Large skillet Spiralizer
Tools
Cheese grater Cooking spoon
Serving suggestions
Serve the Wheat-Free Zucchini Noodle Alfredo with a side of fresh salad or roasted vegetables for a complete and satisfying meal.
Tips & tricks
For a lighter version, you can use half-and-half instead of heavy cream, and reduce the amount of Parmesan cheese for a lower calorie option.
Cost
$12