If you’re searching for a wholesome, creamy pasta alternative, look no further! Easy Zucchini Noodle Alfredo (Low-Carb & Creamy) is here to satisfy your cravings without the usual carb overload. This delightful dish is perfect for anyone wanting to enjoy the comfort of alfredo in a lighter, gluten-free, and nutrient-rich way. Using fresh zucchini noodles (often called zoodles), you’ll whip up a bowl that’s not just healthy, but also irresistibly creamy and delicious.
Why You Will Love This Zucchini Noodle Alfredo
There are countless reasons to fall in love with Zucchini Noodle Alfredo. Above all, it’s beautifully creamy while being guilt-free and low in carbs. Not only does it come together in less than 20 minutes, but it also works well for meal prep or a quick weeknight meal. Most importantly, it’s an excellent way to add more veggies to your day, which, let’s be honest, we could all use a bit more of! Whether you’re keto, gluten-free, or just craving a lighter option, this Zucchini Noodle Alfredo will become a regular staple in your recipe collection.
Ingredients
Here’s exactly what you’ll need for the best Zucchini Noodle Alfredo:
- 3–4 medium zucchini (spiralized)
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 ounces cream cheese (softened)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- Pinch of nutmeg (optional – but recommended!)
- 2 tablespoons chopped fresh parsley (for garnish)
How to Make Zucchini Noodle Alfredo (Step-by-Step)
Preparing Zucchini Noodle Alfredo couldn’t be simpler! Here’s exactly how you do it:
1. Spiralize the Zucchini
First, spiralize your zucchini to create noodles. You can use a spiralizer or a julienne peeler. Place the finished zoodles on a kitchen towel and gently pat dry. Certainly, getting rid of extra moisture helps prevent sogginess later.
2. Sauté the Zoodles
Next, heat a large skillet over medium-high. Add a touch of butter and toss in the zucchini noodles. Sauté for about 1–2 minutes, just until they’re barely tender but still have a bite. It’s vital not to overcook—the noodles should be soft yet able to hold their shape. Remove from the skillet and set aside.
3. Make the Alfredo Sauce
In the same skillet, melt the remaining butter and stir in the minced garlic. Cook for about one minute, until you can smell that wonderful garlicky aroma. Lower the heat, then pour in the heavy cream and add the cream cheese. Whisk constantly until the sauce is silky-smooth and the cream cheese has melted thoroughly.
Now, stir in the grated Parmesan. Mix until the cheese is completely melted and the sauce thickens. Feel free to season with salt, pepper, and a little nutmeg for that classic Alfredo taste.
4. Combine and Serve
Add the sautéed zucchini noodles back into the pan. Gently toss everything together so the zoodles are perfectly coated in the creamy Alfredo sauce. Allow the dish to rest for about a minute to help the flavors meld. Finally, serve it up immediately, garnished with chopped fresh parsley and a little extra Parmesan if you like.
Expert Tips
Certainly, a few practical details make all the difference! When prepping zucchini noodles, always pat them dry for the best texture. Whenever possible, use freshly grated Parmesan—it creates a velvety, melt-in-your-mouth sauce. Do not overcook, as zucchini noodles release water quickly and lose their bite fast. If the Alfredo sauce is too thick, simply add a splash of milk or cream until you reach the perfect consistency.
Recipe Variations
Of course, variety is the spice of life, so why not get creative with Zucchini Noodle Alfredo? For a richer flavor, add a handful of sautéed mushrooms or a sprinkle of chili flakes. You can also toss in grilled chicken or shrimp for extra protein, making your Zucchini Noodle Alfredo a complete meal. Alternatively, swap in other spiralized vegetables like carrots or sweet potato for more color.
Storage and Reheating
If you miraculously have leftovers, you can absolutely store them! Place cooled Zucchini Noodle Alfredo in an airtight container and refrigerate for up to 2 days. To reheat, use a skillet over low heat, stirring gently. Avoid microwaving for too long, as this can make the noodles watery. If the sauce has thickened too much, a splash of milk does the trick.
Serving Suggestions
Undoubtedly, Zucchini Noodle Alfredo is fabulous on its own. However, you can pair it with a crisp green salad, a piece of grilled salmon, or roasted tomatoes for even more flavor. A light sprinkle of toasted pine nuts or chopped basil can also make this dish shine.
Description
If you’re searching for a wholesome, creamy pasta alternative, look no further! Easy Zucchini Noodle Alfredo (Low-Carb & Creamy) is here to satisfy your cravings without the usual carb overload. This delightful dish is perfect for anyone wanting to enjoy the comfort of alfredo in a lighter, gluten-free, and nutrient-rich way. Using fresh zucchini noodles (often called zoodles), you’ll whip up a bowl that’s not just healthy, but also irresistibly creamy and delicious.
Ingredients
Instructions
Step-by-Step
-
Spiralize the Zucchini
First, spiralize your zucchini to create noodles. You can use a spiralizer or a julienne peeler. Place the finished zoodles on a kitchen towel and gently pat dry. Certainly, getting rid of extra moisture helps prevent sogginess later.
-
Sauté the Zoodles
Next, heat a large skillet over medium-high. Add a touch of butter and toss in the zucchini noodles. Sauté for about 1–2 minutes, just until they’re barely tender but still have a bite. It’s vital not to overcook—the noodles should be soft yet able to hold their shape. Remove from the skillet and set aside.
-
Make the Alfredo Sauce
In the same skillet, melt the remaining butter and stir in the minced garlic. Cook for about one minute, until you can smell that wonderful garlicky aroma. Lower the heat, then pour in the heavy cream and add the cream cheese. Whisk constantly until the sauce is silky-smooth and the cream cheese has melted thoroughly.
Now, stir in the grated Parmesan. Mix until the cheese is completely melted and the sauce thickens. Feel free to season with salt, pepper, and a little nutmeg for that classic Alfredo taste.
-
Combine and Serve
Add the sautéed zucchini noodles back into the pan. Gently toss everything together so the zoodles are perfectly coated in the creamy Alfredo sauce. Allow the dish to rest for about a minute to help the flavors meld. Finally, serve it up immediately, garnished with chopped fresh parsley and a little extra Parmesan if you like.
Nutrition Facts
Servings 2
Serving Size 2
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 15g75%
- Cholesterol 85mg29%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 8g16%
- Vitamin C 19 mg
- Calcium 210 mg
- Iron 1.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you don’t have a spiralizer, most grocery stores offer pre-spiralized zucchini.
- Feel free to add more Parmesan if you want extra cheesy goodness.
