ZUCCHINI ALFREDO RECIPE (KETO ZOODLES ALFREDO)
Keto zucchini noodles Alfredo (keto zoodles) has a rich, creamy sauce that's low carb & gluten-free. It's the best zucchini Alfredo ever!
Provided by Maya | Wholesome Yum
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
- Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
- In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
- Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.
Nutrition Facts : Calories 209 kcal, Carbohydrate 9 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 383 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley
Provided by Gibran Rubio
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
- Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
- Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
- Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
- Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams
EASY ZUCCHINI NOODLE ALFREDO
Got my Noodle Maker in the mail, and ran to the store for some Zucchini to try it out. Found this recipe by The Dinner-Mom and decided to give it a try. Noodle maker worked great - and the veggie dinner was pretty tasty !
Provided by lesliecoy
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in a large pan over medium heat.
- Use Noodle maker on Zucchini, or peeler to make Zucchini Noodles. Add zucchini noodles to pan and saute for about 5 minutes.
- Remove noodles to serving dish.
- Add cream cheese, sour cream and Parmesan cheese to pan and stir to combine.
- Return Noodles to the pan with the Sauce and toss to combine until heated through.
- Top with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 236.8, Fat 19.5, SaturatedFat 8.1, Cholesterol 37.5, Sodium 282.7, Carbohydrate 8.7, Fiber 2.3, Sugar 6.7, Protein 9
ZUCCHINI ALFREDO
Excellent! Shredded zucchini in a creamy sauce.
Provided by Terry
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g
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