I love using my spiralizer to create zucchini noodles. I use the noodles is all sorts of ways. Sometimes I use zucchini noodles in place of pasta when serving spaghetti and meatballs. I also love this Chicken and Zucchini noodle recipe I found on the Lean Green Bean blog. This Zucchini Fettuccine Alfredo is another way to use zucchini noodles instead of pasta.
I’ve recently been experimenting to create a Fettuccine Alfredo using zucchini noodles and a light sauce. This extra light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated Parmesan cheese. I think it’s a winner! Perfect all by itself of serve a s a side dish with grilled steak.
Zucchini Fettuccine Alfredo
3-4 zucchinis sliced into noodles (or use a spiralizer)
2-3 cloves garlic, chopped
1 cup of ricotta cheese
½ cup finely grated Parmesan cheese
¼ cup chopped fresh basil leaves
salt and pepper to taste
Prepare your zucchini. either use a spiralizer or a sharp knife to create zucchini noodles. Once the zucchini is spirlaized place it in a colander and lightly salt.
Allow the zucchini to sit for 15-20 minutes to remove some of the water from the zucchini. Give it a quick rinse and squeeze dry with paper towels.
Spray a large pan with cooking spray and add the zucchini and the garlic. Cook until the zucchini tender but not soft. Remove the noodles and set aside. Add the ricotta and the ½ cup of Parmesan to the pan, stir until smooth. Add the zucchini back to the pan. Add the basil and season with salt and pepper. Serve immediately. Delicious!