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Zucchini Noodle Alfredo Recipe

Recipe by: Lunargodess

"A great alternative to pasta. Top with grilled chicken for a well-rounded meal."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook15 m
  • Ready In25 m
  • 1Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes.
  • 2Slice zucchini into noodle-shaped strands using a spiralizing device.
  • 3Heat olive oil in a skillet over medium heat; cook and stir mushrooms, asparagus, and prosciutto until vegetables are tender and prosciutto is slightly crisp, 6 to 8 minutes.
  • 4Stir Alfredo sauce, peas, and zucchini into vegetable-prosciutto mixture; toss gently and simmer over low heat until sauce is heated through, 2 to 3 minutes. Mix tomatoes into zucchini mixture and remove skillet from heat.
  • 5Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.
Ingredients
  • 4 servings
  • 400 cals
  • 1/4 cup pine nuts, or to taste (optional)
  • 4 zucchini, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup chopped asparagus
  • 2 ounces prosciutto, chopped
  • 1 cup Alfredo sauce, or as desired
  • 1/2 cup frozen peas, thawed
  • 1/2 cup cherry tomatoes, halved
  • 1 pinch white pepper
  • 1 pinch nutmeg
  • 1 tablespoon chopped fresh basil, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    400
    20%
  • Fat:
    34.2
    53%
  • Carbs:
    15.1
    5%
  • Protein:
    12.9
    26%
  • Cholesterol:
    37
    12%

Based on a 2,000 calorie diet

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