Quick & easy Alfredo sauce tossed with spiralized zucchini noodles, sauteed mushrooms & (optional) sweet peppers for delicious Zucchini Noodle Alfredo.
Zucchini Noodle Alfredo
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If anyone ever tells you that you put too much Parmesan cheese atop your pasta: stop talking to them! Ain’t nobody got time for that kind of negativity in their life.
What do you call a Fake Noodle?
An Impasta.
Hahaha! Y’all I’m so funny!
In case you’re wondering though- no I did not make up that joke; it was on the wrapper of a candy my kiddos ate. Or maybe my kiddos had the candy and then I used my secret ninja skills and snuck it out of their stash and ate it myself.
So here’s the thing. I am not a big dieter or healthy food promoter; As you will undoubtedly be able to tell from the cream, butter and Parmesan found in this zoodle recipe. It’s not that I have ANYTHING against healthy eating, I totally support eating healthy for the majority of the time. I just also love eating creamy buttery goodness too! And I wanted to be sure you know I do not make this Zucchini Noodle Alfredo for dietary purposes. I make it for two specific reasons:
- I am a major pasta lover, but during the summer months sometimes pasta feels a bit too heavy for me. When that happens then this is the perfect dinner menu item because it’s “impasta” and therefore a slightly lighter meal option. And,
- It’s a great way to “trick” my kids into eating some vegetables. And,
- (Because obviously I can’t count and am too lazy to go back up and change the part when I wrote “two” reasons). This recipe is so darn fast and still tastes super delicious!
I believe food should be wonderful and scrumptious and all things good. If’ it’s uber unhealthy: I still believe in eating it. Although perhaps in smaller portions.
If it’s healthy: Yay! Frosting on the cupcake! Or. Hmm…
Did you hear about the Noodle Chef that died?
He pasta way.
Sad! That’s so not funny. Here, let me tell you about mushrooms and then I will tell you a better one…
A TIP FOR THE MUSHROOMS:
Mushrooms. I love mushrooms. When they are cooked right they taste something close to Heaven. However, often times people will throw them in a pot of liquids and almost boil them until they are rubbery.
What happens then? Well, then all you picky eaters out there do just that: you pick them out! And honestly I can’t blame you.
I personally LOVE me some good sauteed mushrooms. Julia Child taught in her book “Mastering the Art of French Cooking” that you should be careful to not put too many mushrooms in your pan at a time. Consider cooking them in batches when sauteeing your mushrooms “Don’t overcrowd the pan!” she said.
I guess mushrooms are shy or maybe they like to stand alone. No matter the circumstances, when smooshed together you will never get as a great a mushroom as you will if you let them stand alone.
Wait wait wait! I’m not saying to cook your mushrooms one at a time. However, I AM saying that if your pan is not big enough and you want a healthy amount of these delicious little babies, then maybe you should cook them in two batches.
What do Italians eat on Halloween?
Fetuccini A-fraid-o!
Oh goodness….
I know, I know; It’s super cheesy, but I feel grate!
Are you a pasta LOVER too?!
If you love pasta as much as I do then we should be good friends. I am going to share this quick easy and wonderful zucchini noodle alfredo recipe with you right now and I think you are going to LOVE it. My little helper shown in these pictures seriously scarfs it down like a starving man every time I feed it to her; pure love! SO I am excited to share, but first, I just have to tell you that I think that you should also check out these wonderful pasta recipes. Especially the Italian Meat Sauce that I swear is the absolute bomb-diggity (if I do say so myself!):
- Brown Butter Sage Alfredo
- Italian Meat Sauce for Pasta
- Beef Stroganoff
- Butternut Squash Ravioli
- And a bunch more delicious options that can be found here.
Okay I am feeling hungry now. Let’s cook!
Save RecipeIngredients
- 1.5 Tablespoon Butter
- 6-8 mushrooms, sliced
- 3-4 medium sized zucchini squash, spiralized into fettuccine noodles
- 5-10 chunks of peppadew sweet piquante peppers (OPTIONAL), chopped small
- 5-10 pieces sun-dried tomatoes, chopped small, (OPTIONAL)
- 1 stick of butter (1/2 cup or 8 TBS)
- 1 cup cream
- 1.5 cups grated Parmesan Cheese
- 1/2 tsp garlic salt (to taste)
- Pepper
- (Optional) Milk
Instructions
- In a large saute pan melt 1TBS butter
- Then arrange your mushrooms across the hot butter surface, taking care not to crowd them too much as that makes them produce too much water (or "sweat").
- Saute your Mushrooms until they are almost lightly browned,
- then add that 1/2 TBS butter to the pan and continue sauteing until they are browned.
- Slight browning produces a richer flavor from your mushrooms.
- Remove mushrooms from the pan and set aside until you are ready to serve your dish.
- In the recently vacated mushroom saute pan, combine the butter and cream and heat over medium heat until butter is melted.
- Once butter has melted, add the grated Parmesan and stir until melted.
- Season to taste with Garlic Salt and Pepper.
- Add milk until the sauce is the consistency you desire.
- Stir raw Zucchini noodles into hot pasta sauce.
- Cook about 2-3 minutes until zucchini is al dente.
- Top Zucchini Pasta with sauteed mushrooms, sun-dried tomatoes or peppadew sweet piquante peppers
- Stir together and serve immediately
Calories
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Carbs
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