Ingredients
Zucchini Noodles
- 1 pound zucchini, spiralized or peeled into noodles
Sauce
- 1 tablespoon olive oil
- 1 ounce cream cheese, cubed and softened
- 1 tablespoon sour cream
- 1/4 cup Parmesan cheese, grated
Optional Garnish
- Additional grated Parmesan cheese
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Prepare Zucchini Noodles: Use a spiralizer or vegetable peeler to create zucchini noodles. Pat them dry to remove any excess moisture which helps to prevent a watery sauce. There’s no need to peel the zucchini skin; simply remove any large strands mostly composed of skin if desired.
- Sauté Noodles: Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for about 5 minutes until they soften but still retain a bit of bite.
- Make Alfredo Sauce: Add the softened cream cheese, sour cream, and grated Parmesan cheese to the pan with the zucchini noodles. Stir continuously as the cheeses melt and combine, creating a creamy sauce. This should take about 5 minutes.
- Finish and Serve: Taste and season with salt and pepper as desired. Serve immediately, topped with additional grated Parmesan and fresh chopped parsley if you like, for extra flavor and color.
Notes
- Patting the zucchini noodles dry is crucial to avoid soggy noodles and watery sauce.
- You can substitute sour cream with Greek yogurt for a tangier, healthier option.
- Use freshly grated Parmesan cheese for the best flavor and smooth melting in the sauce.
- This dish is best served immediately to enjoy the noodles’ texture and creamy sauce.
- For extra protein, consider adding grilled chicken or shrimp on top.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
