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.
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. Once it is spirlaized place in a colander and lightly salt.
Allow to sit for 15-20 minutes to remove some of the water from the zucchini. Give it a quick rinse and dry with paper towels.
Spray a large pan with cooking spray and add the zucchini and the garlic. Cook until tender but not soft. Remove and set aside. Add the ricotta and the ½ cup of Parmesan to the pan, stir until smooth. Add the zucchini. Add the basil and season with salt and pepper. Serve immediately. Delicious!