Zucchini Pasta Alfredo
Light and refreshing zucchini noodles covered in a creamy and savory alfredo sauce.
Ingredients
- 3 medium zucchini
- 2 clove garlic
- 3 tablespoon butter, unsalted
- 2 tablespoon flour, all-purpose
- 1 1/2 cup milk
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon oregano, dried
- 1/4 cup half and half
- 1 ounce Parmesan cheese, shredded
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 tablespoon parsley, fresh
Serve With
- 4 medium apple
Instructions
- Spiralize zucchini. Mince garlic. (No spiralizer? You can thinly slice the zucchini instead).
- Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through; about 3-5 minutes. Set aside.
- Melt remaining 2 tablespoons butter in the saucepan. Add garlic and cook, stirring frequently, until fragrant; about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan and cook until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper to taste.
- Stir in zucchini and pasta and gently toss to combine. Serve immediately, garnished with parsley.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!
Nutrition
Calories: 422kcal | Carbohydrates: 62g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 309mg | Fiber: 6g | Sugar: 28g
Need a spiralizer? This is our favorite!
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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