Zucchini Noodle Alfredo recipe
All Recipes Meat and Poultry Recipes PorkIngredients
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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
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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 Zucchini Noodle Alfredo
Directions
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Heat a skillet over medium heat, cook and stir pine nuts until fragrant and toasted, about 5 minutes.
Slice zucchini into noodle-shaped strands using a spiralizing device.
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.
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.
Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.