Zucchini Alfredo

Lillian Russo

By
@Lilliancooks

I was so hooked on this recipe from the first time I tried it! I made it about once a week for a LONG time! And what's geat about this recipe is my kids didn't realize they were eating zucchini! I told them it was an onion and basil cream sauce! Hey, whatever works, right!

This recipe was posted on a cooking site by a member named Dutchie326. I added my photo.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Ingredients

1-12 oz
package uncooked egg noodles
3 Tbsp
olive oil, extra virgin
4 large
cloves garlic-minced
4 c
zucchini-peeled and shredded
1 c
milk-whole or reduced fat-not skim
8 oz
low fat cream cheese-cubed
1/2 c
fresh basil-chopped
salt & pepper to taste
1/2 c
grated parmesan cheese-a must

Directions Step-By-Step

1
Bring a large pot of lightly salted water to a boil.
2
Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
3
Heat the oil in a skillet over medium heat.
4
Stir in garlic, and cook 2 minutes.
5
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
6
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
7
Season with salt and pepper, and add the Parmesan cheese. Serve over the cooked egg noodles.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Regional Style: Italian
Other Tag: Quick & Easy