Description
Enjoy a creamy, low-carb Zucchini Noodle Alfredo with a rich yet light Alfredo sauce. Perfect for keto, gluten-free, and healthy diets, this easy 20-minute recipe is packed with flavor and nutrients!
Ingredients
Scale
- 2 medium zucchini, spiralized
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 3/4 cup heavy cream or coconut milk
- 1/2 cup Parmesan cheese, grated
- 2 tbsp cream cheese
- 1/4 cup chicken or vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- 1/4 cup grated mozzarella (optional)
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the zucchini noodles: Wash and trim zucchini. Use a spiralizer or julienne peeler to create thin noodles. Let them sit in a colander to drain excess moisture.
- Sauté the garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Make the Alfredo sauce: Pour in heavy cream (or coconut milk for a dairy-free option) and bring to a gentle simmer. Stir in Parmesan cheese, cream cheese, and chicken or vegetable broth. Stir until smooth.
- Season the sauce: Add salt, black pepper, and nutmeg. Stir well and let the sauce thicken for 2 minutes.
- Cook the zucchini noodles: Pat the noodles dry and add them to the sauce, tossing gently to coat. Cook for 2-3 minutes until just tender but not soggy.
- Serve: Garnish with parsley and an optional sprinkle of mozzarella. Serve warm.
Notes
- Protein Boost: Add grilled chicken, shrimp, or tofu.
- Dairy-Free Option: Substitute coconut milk and nutritional yeast for cream and cheese.
- Extra Veggies: Add mushrooms, spinach, or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: italian
Keywords: Zucchini noodles, Keto Alfredo, Low-carb pasta, Gluten-free Alfredo, Healthy Alfredo