Description
Zucchini Alfredo is a light and healthy take on the classic creamy pasta dish, featuring low-carb spiralized zucchini noodles tossed in a rich, garlicky Alfredo sauce made with almond milk, heavy cream, and parmesan cheese. Ready in just 25 minutes, this recipe is perfect for a quick, satisfying dinner that’s both delicious and nutritious.
Ingredients
Scale
Zucchini Noodles
- 3 medium zucchini
Sauce
- 1 tsp unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp nutmeg (or 1/2 tsp for stronger flavor)
- 1/2 cup unsweetened almond milk
- 1/3 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1 tbsp arrowroot powder (see notes for alternative)
- Black pepper, to taste
Instructions
- Prepare zucchini noodles: Use a spiralizer or julienne peeler to create zucchini noodles from the 3 medium zucchinis. Set aside.
- Make the sauce base: Melt 1 tsp of unsalted butter in a skillet over medium heat. Add 2 cloves of minced garlic and cook for about one minute until soft and fragrant, being careful not to burn the garlic.
- Add dairy and seasoning: Reduce the heat to medium-low. Stir in 1/2 cup unsweetened almond milk, 1/3 cup heavy cream, and 1/4 tsp nutmeg, then bring the mixture to a gentle simmer.
- Thicken the sauce: In a small bowl, whisk 1 tbsp arrowroot powder with 1-2 tablespoons of water until smooth and lump-free. Whisk this into the simmering sauce. Then whisk in 3/4 cup grated parmesan cheese and black pepper to taste. Continue stirring constantly over heat until the cheese melts and the sauce thickens. Remove the pan from heat, cover, and set the sauce aside.
- Cook the zucchini noodles: Pat the zucchini noodles dry with paper towels to remove excess moisture. Add the noodles to the skillet and increase heat to medium-high. Stir-fry the noodles for 2 to 4 minutes until they are barely softened but still retain some crunch.
- Combine and serve: Stir the thickened Alfredo sauce into the cooked zucchini noodles until evenly coated. Garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately for a creamy, healthy meal.
Notes
- Zucchini Alfredo features low-carb zucchini noodles as a healthy alternative to traditional pasta, making it a lighter dish without sacrificing flavor.
- Arrowroot powder is used as a thickening agent; cornstarch can be substituted in equal amounts if preferred.
- Be sure to pat the zucchini noodles dry to prevent watery sauce.
- Cooking the zucchini noodles briefly keeps them tender yet crunchy for the best texture.
- This dish is easy to make in about 25 minutes, great for a quick weeknight dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 3 g
- Sodium: 383 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 52 mg
