Zoodles To The Rescue

 


Zucchini-Alfredo-1.jpg

Being a Christian is great, but you know what isn’t great? Giving up something you love for the season of Lent. This year I gave up pasta and ALL I WANT IS MAC AND CHEESE, OODLES OF NOODLES, AND CHICKEN NOODLE SOUP! This is seriously harder than I thought it would be. So, being the noodle obsessed person that I am, I’ve decided to make my own zucchini noodles. That’s not breaking the rules, right? It’s technically a veg, not pasta so I’m in the clear. And if you disagree, keep your opinions to yourself because I need pasta, not your judgements. I found this recipe on Damn Delicious and I’m now obsessed with her entire website.

This dish is low carb, only around 200 cals, and only takes 30 minutes from fridge to plate. You are welcome. So after my non-necessary back story, here’s the recipe!

ZUCCHINI ALFREDO

 

Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.

INGREDIENTS:

  • 3 tablespoons unsalted butter, divided
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 2% milk, or more, as needed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup half and half*
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
  2. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  3. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  4. Stir in zucchini and gently toss to combine.
  5. Serve immediately, garnished with parsley, if desired.

*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream

written by: mary

 

 

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