Best 2 Zucchini Noodle Alfredo Recipes

Looking for a light and healthy alternative to traditional pasta Alfredo? Look no further than zucchini noodles! This low-carb, high-nutrient vegetable can be easily transformed into a delicious and satisfying meal. In this article, we present two irresistible zucchini noodle Alfredo recipes that cater to different dietary preferences and tastes.

The first recipe is a classic Alfredo sauce made with butter, heavy cream, Parmesan cheese, and garlic, tossed with tender zucchini noodles. This creamy and flavorful dish is sure to satisfy your cravings for comfort food without the guilt.

For those seeking a vegan alternative, the second recipe features a creamy Alfredo sauce made with a blend of cashews, nutritional yeast, and almond milk. This dairy-free and plant-based Alfredo sauce is just as rich and flavorful as the classic version, and it pairs perfectly with the zucchini noodles.

Both recipes are easy to make and can be ready in under 30 minutes. They are perfect for busy weeknights or when you're craving a quick and healthy meal. So gather your ingredients and let's get cooking!

Let's cook with our recipes!

ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY

Zucchini Noodle Chicken Alfredo Recipe by Tasty image

Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley

Provided by Gibran Rubio

Categories Dinner

Yield 2 servings

Number Of Ingredients 9

Ingredients

3 zucchinis, ends trimmed
2 tablespoons butter
2 boneless, skinless chicken breasts, thinly sliced
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
¾ cup cream
1 cup shredded parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped, plus more for serving

Steps:

Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
Enjoy!

Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams

ZUCCHINI NOODLE ALFREDO

Zucchini Noodle Alfredo image

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

Provided by Jenna R

Categories Meat and Poultry Recipes Pork

Time 25m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 912.9 mg, Sugar 6.9 g

Tips:

Use a spiralizer to create zucchini noodles. This is the easiest way to get thin, even noodles that will cook quickly and evenly. If you don't have a spiralizer, you can also use a julienne peeler or a sharp knife to create zucchini noodles.
Cook the zucchini noodles briefly. Zucchini noodles cook very quickly, so it's important to not overcook them. Otherwise, they will become mushy and lose their texture. Cook them for just a few minutes, until they are tender-crisp.
Use a creamy sauce. Alfredo sauce is a classic choice for zucchini noodles, but you can also use other creamy sauces, such as pesto sauce, carbonara sauce, or a simple butter and garlic sauce.
Add your favorite toppings. Zucchini noodles are a versatile dish that can be topped with a variety of ingredients. Some popular toppings include grilled chicken, shrimp, vegetables, and cheese.

Conclusion:

Zucchini noodles are a healthy and delicious alternative to traditional pasta. They are low in calories and carbohydrates, and they are a good source of vitamins and minerals. Zucchini noodles can be used in a variety of dishes, from simple sautéed noodles to more complex casseroles and stir-fries. With so many different ways to prepare them, zucchini noodles are a great way to add variety to your meals.