zucchini alfredo
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.
prep time
15 Min
cook time
25 Min
method
---
yield
6 serving(s)
Ingredients
- 1-12 ounce package uncooked egg noodles
- 3 tablespoons olive oil, extra virgin
- 4 large cloves garlic-minced
- 4 cups zucchini-peeled and shredded
- 1 cup milk-whole or reduced fat-not skim
- 8 ounces low fat cream cheese-cubed
- 1/2 cup fresh basil-chopped
- - salt & pepper to taste
- 1/2 cup grated parmesan cheese-a must
How To Make zucchini alfredo
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Step 1Bring a large pot of lightly salted water to a boil.
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Step 2Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
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Step 3Heat the oil in a skillet over medium heat.
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Step 4Stir in garlic, and cook 2 minutes.
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Step 5Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
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Step 6Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
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Step 7Season with salt and pepper, and add the Parmesan cheese. Serve over the cooked egg noodles.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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