zucchini alfredo
(1 rating)
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.
►
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For zucchini alfredo
-
1-12 ozpackage uncooked egg noodles
-
3 Tbspolive oil, extra virgin
-
4 lgcloves garlic-minced
-
4 czucchini-peeled and shredded
-
1 cmilk-whole or reduced fat-not skim
-
8 ozlow fat cream cheese-cubed
-
1/2 cfresh basil-chopped
-
salt & pepper to taste
-
1/2 cgrated parmesan cheese-a must
How To Make zucchini alfredo
-
1Bring a large pot of lightly salted water to a boil.
-
2Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
-
3Heat the oil in a skillet over medium heat.
-
4Stir in garlic, and cook 2 minutes.
-
5Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
-
6Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
-
7Season with salt and pepper, and add the Parmesan cheese. Serve over the cooked egg noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT