Zucchini Noodle Alfredo recipe
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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
- 399.8 caloriescarbohydrate: 15.1 gcholesterol: 37.5 mgfat: 34.2 gfiber: 4.1 gprotein: 12.9 gsaturatedFat: 10.5 gservingSize: -sodium: 912.9 mgsugar: 6.9 gtransFat: : -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.