Zucchini Noodle Alfredo
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Description
A great alternative to pasta. Top with grilled chicken for a well-rounded meal.
Ingredients
- ¼ cup pine nuts, or to taste
- 4 zucchini, sliced
- 2 tablespoons extra-virgin olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- 1 cup chopped asparagus
- 2 ounces prosciutto, chopped
- 1 cup Alfredo sauce, or as desired
- ½ cup frozen peas, thawed
- ½ cup cherry tomatoes, halved
- 1 pinch white pepper
- 1 pinch nutmeg
- 1 tablespoon chopped fresh basil, or to taste
Directions
- 1. Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes.
- 2. Slice zucchini into noodle-shaped strands using a spiralizing device.
- 3. Heat olive oil in a skillet over medium heat; cook and stir mushrooms, asparagus, and prosciutto until vegetables are tender and prosciutto is slightly crisp, 6 to 8 minutes.
- 4. Stir Alfredo sauce, peas, and zucchini into vegetable-prosciutto mixture; toss gently and simmer over low heat until sauce is heated through, 2 to 3 minutes. Mix tomatoes into zucchini mixture and remove skillet from heat.
- 5. Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.
Nutrition Facts
serving: 4 servings
calories: 399.8 kcal
carbohydrates: 15.1 g
protein: 12.9 g
saturated fat: 10.5 g
cholesterol: 37.5 mg
sodium: 912.9 mg
fiber: 4.1 g
sugar: 6.9 g
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