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.

Wheat-free Zucchini Noodle Alfredo

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

  1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  2. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until just tender.
  3. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
  4. Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
  5. 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