Zucchini Alfredo recipe

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Ingredients

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
½ cup milk
4 ounces cream cheese, cubed
½ cup chopped fresh basil
salt and pepper to taste
¼ cup grated Parmesan cheese

Nutrition Info

378.6 calories
carbohydrate: 44.1 g
cholesterol: 72.4 mg
fat: 17.4 g
fiber: 2.8 g
protein: 12.4 g
saturatedFat: 6.7 g
servingSize: -
sodium: 517.2 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Excellent! Shredded zucchini in a creamy sauce.

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