Easy Zucchini Noodle Alfredo
Zucchini Noodle Alfredo is the answer to cravings for a decadent pasta dish. It's creamy, cheesy, low-carb, and takes just minutes to prepare!
Servings 4 servings
Calories 100kcal
Equipment
Ingredients
- 1 pound zucchini
- 1 Tablespoon olive oil
- 1 ounce cream cheese cubed and softened
- 1 Tablespoon sour cream
- ¼ cup Parmesan cheese grated
Instructions
- Use a spiralizer or vegetable peeler to make zucchini noodles. Pat dry to remove excess moisture. You don't need to peel the zucchini first; just lift out any large strands that are mostly skin, if desired.
- Heat olive oil in a large pan over medium heat. Add spiralized zucchini noodles to the pan and saute for about 5 minutes to soften.
- Add cream cheese, sour cream, and Parmesan cheese to the pan. Stir to melt and combine the sauce ingredients with the zucchini noodles. This will take about five minutes.
- Enjoy right away, topped with additional grated Parmesan cheese and fresh parsley, if desired. Salt and pepper to taste.
Video
Notes
See step-by-step pictures, serving ideas, and more tips above!
Top Tips:
- Don't use overly soggy zucchini noodles, or the sauce will be watery too. Pat zoodles dry before using.
- This recipe does not have much excess sauce and clings to the zucchini strands as it cools and sets. It should thoroughly coat the zucchini noodles. If desired, double the sauce amounts.
Storage:
Store leftover zucchini noodle Alfredo in an airtight container in the refrigerator for 2-3 days. Reheat it on the stovetop over medium-high heat.
Nutrition
Calories: 100kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 161mg | Potassium: 322mg | Fiber: 1g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 20.3mg | Calcium: 112mg | Iron: 0.5mg
