Easy Zucchini Noodle Alfredo Recipes

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.

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!

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.

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.

Steps:

• Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
• (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
• Allow zucchini to drain for 1 hour.
• Rinse, then pat zucchini dry.
• In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
• Transfer the cooked zucchini to a large bowl.
• In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
• Stir in the Parmesan cheese.
• Add the zucchini to sauce in skillet; heat through.
• Transfer to a serving dish.
• Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.