Zucchini Noodle Alfredo recipe

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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

Nutrition Info

399.8 calories
carbohydrate: 15.1 g
cholesterol: 37.5 mg
fat: 34.2 g
fiber: 4.1 g
protein: 12.9 g
saturatedFat: 10.5 g
servingSize: -
sodium: 912.9 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

A great alternative to pasta. Top with grilled chicken for a well-rounded meal.

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