Zucchini Alfredo

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Zucchini Alfredo

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.

Printable Recipe Card

About Zucchini Alfredo

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




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