Zucchini Alfredo

Zucchini Alfredo

309
Terry 2

"Excellent! Shredded zucchini in a creamy sauce."

Ingredients

30 m {{adjustedServings}} servings 379 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

309
  1. 409 Ratings

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This recipe provided a great base, but I have to agree with other reviewers that it needs a little kick to it to make it really good. I added some garlic flavored tofu from the first step and p...

This is zucchini week at our house since we've been given 10 of them! This was really different and so yummy. Everyone loved it, even the 3 year old! I added 1/2 an onion when I sauteed the g...

Yet another Oh MY!! Added slivered carrots, chopped broccoli, artichoke hearts & chopped onion; finished with Asiago cheese & white wine in the sauce. Used some cajun spice and lots of cracked...