ZUCCHINI ALFREDO RECIPE (KETO ZOODLES ALFREDO)
Keto zucchini noodles Alfredo (keto zoodles) has a rich, creamy sauce that's low carb & gluten-free. It's the best zucchini Alfredo ever!
Provided by Maya | Wholesome Yum
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
- Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
- In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
- Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.
Nutrition Facts : Calories 209 kcal, Carbohydrate 9 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 383 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
CHICKEN ALFREDO
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley
Provided by Gibran Rubio
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams
CLASSICO ZUCCHINI ALFREDO
Hop on the zoodles craze and enjoy this simple CLASSICO Zucchini Alfredo recipe made with zucchini cut into spiral noodles. Add halved cherry or grape tomatoes for tasty CLASSICO Zucchini Alfredo.
Provided by My Food and Family
Categories Sauces & Condiments
Time 20m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 5 g, Fiber 0.9511 g, Sugar 3 g, Protein 2 g
ZUCCHINI ALFREDO
Excellent! Shredded zucchini in a creamy sauce.
Provided by Terry
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g
CHICKEN ALFREDO WITH ZUCCHINI RIBBONS
Provided by Ellie Krieger
Categories Milk/Cream Cheese Chicken Dairy Pasta Poultry Dinner Parmesan Squash Zucchini Summer Healthy Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
- Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
- Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
- Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
- Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
- Add 1 cup of 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 the sauce.
- To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.
EASY ZUCCHINI NOODLE ALFREDO
Zucchini Noodle Alfredo is the answer to cravings for a decadent pasta dish. It's creamy, cheesy, low-carb, and takes just minutes to prepare!
Provided by Marjory Pilley
Categories Main Course
Time 22m
Number Of Ingredients 5
Steps:
- Use a spiralizer or vegetable peeler to made zucchini noodles.(I have Vegetti and Paderno spiralizers. See links below.)
- Heat olive oil in a large pan over medium heat.
- 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.
- Pour sauce over noodles and toss to combine.
- Top with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 100 kcal, Carbohydrate 4 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 161 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY ALFREDO ZUCCHINI BAKE
Someday, you may meet someone who says he doesn't like zucchini. Invite him to your house for this creamy Alfredo-style casserole-then see what he says!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Combine vegetables, sauce and basil.
- Place in 13x9-baking dish sprayed with cooking spray.
- Bake 30 min. or until heated through, topping with cheeses for the last 5 min.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 430 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 9 g
ZUCCHINI ALFREDO
I was looking for a different way to cook zucchini besides the usual casserole, bread or cake. I found this recipe in a Better Homes & Gardens magazine. Prep time includes letting zucchini drain after cutting.
Provided by Jennifer
Categories Vegetable
Time 1h25m
Yield 8 side dish servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 218.6, Fat 18, SaturatedFat 9.5, Cholesterol 45.1, Sodium 499.9, Carbohydrate 9, Fiber 2.2, Sugar 3.6, Protein 7.7
FETTUCCINE ALFREDO WITH ZUCCHINI RIBBONS
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
ZUCCHINI LINGUINE ALFREDO
A much lighter pasta Alfredo recipe that's packed with veggies and flavor, but tastes as good as the original. Linguine is extended with shredded zucchini 'noodles' to lower the calorie count and up the nutrition! I promise you can't even tell the zucchini is in there. A great way to use up summer's zucchini abundance too!
Provided by Jacqueline
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 10
Steps:
- Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
- Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
- Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 47.7 g, Cholesterol 26.9 mg, Fat 22.1 g, Fiber 3.9 g, Protein 13.9 g, SaturatedFat 8 g, Sodium 945.4 mg, Sugar 3.7 g
ZUCCHINI ALFREDO
Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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. 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. 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. Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.
LEMONY ZUCCHINI LINGUINE
This quick, flavorful dish lets you take advantage of the season's bounty of zucchini. This recipe is excerpted from 5 Ingredients: Quick & Easy Food.
Provided by Jamie Oliver
Categories Main Course
Yield 2
Number Of Ingredients 9
Steps:
- Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandoline (use the guard!). Place a large non-stick frying pan on a medium-high heat with the olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
- Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with the extra-virgin olive oil before tucking in.
Nutrition Facts : ServingSize 2, Calories 380 kcal, Fat 60 kcal, SaturatedFat 6 g, TransFat 6 g, Carbohydrate 64 g, Sugar 6 g, Fiber 6 g, Protein 17 g, Cholesterol 10 mg, Sodium 500 mg, UnsaturatedFat 2.5 g
CHICKEN-ZUCCHINI ALFREDO
Steps:
- Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
Nutrition Facts : Calories 680, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 820 milligrams, Carbohydrate 79 grams, Fiber 3 grams, Protein 49 grams
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- Prepare zucchini, using spiralizer. Heat 2 Tbsp (30 mL) canola oil in a large skillet over medium heat. Add zucchini. Using tongs, turn zucchini to coat with oil. Cook zucchini for about 3-4 minutes, continually turning the strands with tongs. Do not overcook. Remove from pan to a large bowl and set aside.
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- 1. Use a spiralizer to make the zucchini noodles and place them in a colander (or make the noodles with a mandolin or vegetable peeler). Sprinkle zoodles with salt and let them sweat for about 10 minutes to drain excess liquid.
- 2. Season the chicken breasts with salt and pepper. In a large non-stick pan on medium-high heat, heat a tablespoon of olive oil and cook the meat for about 4 minutes on both sides or until cooked through. Then remove the chicken and set aside.
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- Bring a large pot of salted water to a boil; cook the fettuccine according to the package directions. While the pasta is cooking, make the sauce.
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- Drain the pasta and return it to the large pot. Add the alfredo sauce and toss to coat thoroughly. Stir in the zucchini, tomatoes, pine nuts and basil. Serve immediately with additional parmesan cheese on top if desired.
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