'ZOODLES' ZUCCHINI NOODLES ALFREDO (SM)
I do not have a spiral cutter but I do have a mandolin. You can use a knife or a vegetable peeler or even cut across into rounds. This is a creamy cheesy 10! Keep the flavors simple and clean to showcase the zucchini. It's just delicious, fresh and healthy!
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 2
white meat free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
vegetarian
pescatarian
- 1 garlic clove minced
- sea salt and freshly ground black pepper
- 2 teaspoons olive oil
- crushed red pepper
- 1/4 cup part skim milk ricotta
- 1/4 cup grated parmesan romano, or locatelli cheese
- 3 medium zucchini cut into strips noodles, zoodles, rounds, or strips
- Carbohydrate 1.1715911 g
- Cholesterol 11 mg
- Fat 4.7600418982 g
- Fiber 0.112284000835419 g
- Protein 4.9385697 g
- Saturated Fat 2.32898219975146 g
- Serving Size 1 1 Serving (16g)
- Sodium 269.007599999964 mg
- Sugar 1.05930709916458 g
- Trans Fat 0.261438299951256 g
- Calories 67 calories
In a bowl or food processor, blend ricotta, Parmesan, 1/4 teaspoon salt and black pepper to taste. Set aside. In a large skillet or wok, saute the garlic in the olive oil until lightly golden. Add zucchini noodles and toss over medium high heat until softened, 4 to 5 minutes. Season with salt and pepper to taste, along with a pinch of crushed red pepper. Remove pan from heat. Add the cheese mixture to the pan and carefully fold in as it softens and melts. Add additional salt and pepper to taste if needed.
