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:

• Cover large baking sheet with double layer of paper towels. Use julienne peeler to cut zucchini into long thin strands to resemble spaghetti; spread into single layer on prepared baking sheet. Let stand 4 hours.
• Heat oil in large nonstick skillet on medium heat. Add zucchini; cook 2 min., stirring occasionally. Remove from skillet; cover to keep warm.
• Melt butter in same skillet on medium-low heat. Add garlic and lemon zest; cook 1 min., stirring frequently. Whisk in potato starch; cook and stir 1 min. Gradually stir in milk; cook 2 to 3 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Stir in parsley.
• Add zucchini; mix lightly. Serve topped with Parmesan and pepper.

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:

• Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
• Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
• Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
• Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
• Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
• To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
• Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
• Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D

Steps:

• Heat oil in large skillet on medium heat. Add zucchini and garlic; cook 3 to 5 min. or until zucchini is crisp-tender.
• Stir in pasta sauce; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat.
• Add tomatoes; mix lightly.

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.