As a child, my favorite food was Fettuccine Alfredo. You could guarantee I would order this dish almost every time we would dine at our local Italian restaurant. The pasta would be swimming in cream and butter and this is why I attribute this dish, along with the “chimichanga”, to my awkward chubby adolescent years. I actually worked at the same Italian restaurant in high school, only fueling my addiction to this amazing dish through my teenage years. On my breaks, I would guzzle down an entire plate of Fettuccine Alfredo and then wash it down with stolen butter mints to avoid breathing heavy garlic all over the customers. Now, I prefer to save some of my calories for wine, so it is nice to have a healthier alternative. Some may say that swapping the noodles for veggie noodles is a sin, but who cares? I have always made fun of that guy ordering a Diet Coke with a cheeseburger, and here I am swapping my noodles for zucchini noodles.
Fettuccine Alfredo is a very popular dish that is ubiquitous at Italian restaurants across the country today. The original recipe, apparently, was only 3 simple ingredients: butter, cheese, and noodles. Of course, America had to make it even more gluttonous by adding cream. This winning combination makes it obvious why this retro recipe still exists today.
I absolutely love anything with cream and cheese, but finding a low carb Italian dish is virtually impossible. That is why this recipe is a perfect balance for a healthier weekday or date night meal. The whole meal only requires 7 ingredients, and many are already found in your refrigerator. It’s also quick and easy, and you can make in under 30 minutes. This recipe is keto friendly, low carb, and packed with nutrients from the zucchini noodles. Sometimes we look back at dated recipes and say “yuk”, but I look at alfredo sauce and say “Genius!”
What the heck are zoodles?
Zucchini + Noodle = “Zoodle”. A Zoodle is a noodle made out of zucchini. We are all trying to eat more veggies, right? Hence the birth of the Zoodle and it has been a staple in our house since. Trust me, when my daughter is of eating age, I will be sneaking these things into her food all the time. For this recipe, feel free to substitute the zucchini noodles for any vegetable noodle, such as butternut squash or carrots. I find the zucchini easiest to make in my Zoodle machine, but there are plenty of other great veggies. Sometimes I even make a 50/50 blend of veggie noodles with pasta. You can find veggie noodles in many grocery stores in the fresh or frozen isle. If you have a Zoodle maker, they are actually very easy to make.
How to store Zoodle Alfredo and how long does it keep?
Although fresh is best, you can store for 3 days in an air tight container. Just heat back in a skillet or the microwave and top with Parmesan cheese and parsley.
How to make the Zucchini noodle alfredo?
Boil the zucchini noodles in a pot of salted water for approximately 3 minutes or until tender. Drain and set noodles aside. The noodles are better al dente so be careful not to overcook. In the same pot with the noodles removed you can melt the butter over medium heat and saute the garlic for 1 minute. Add the heavy cream and heat until simmering. Turn off the heat and add the Parmesan cheese and lemon juice. Add the zucchini noodles back to the pot and mix until evenly coated. Using tongs serve up the zucchini noodles and top with Parmesan cheese and fresh parsley.
Zucchini Noodle "Zoodle" Alfredo
- 2 lbs zucchini noodles (approximatly 6 whole zucchinis)
- 5 tbsp butter
- 1 clove garlic, minced
- 2/3 cup heavy cream
- 1 cup parmesan cheese, grated (plus more for garnish)
- 2 tsp fresh lemon juice
- 1/4 cup italian parsley, chopped
- Cook the zucchini noodles in a large pot of boiling salted water until softened but still firm to the bite, about 3minutes. Drain zucchini noodles completely and set aside.
- In the same pot, with the noodles removed, sauté the minced garlic for 1 minute over medium heat. Add cream and heat until it reaches a simmer.
- Turn off heat and add the lemon juice and parmesan cheese.
- Transfer the zucchini noodles back to the pot and mix until the noodles are thoroughly coated.
- Using the tongs plate the noodles and top with freshly grated parmesan cheese and chopped parsley.
- For an extra kick add 1/2 tsp red chili flakes with the garlic.
- Feel free to use any veggie noodle, such as butternut squash or carrots.
- Substitute half the veggie noodles for pasta if you prefer.
- Whole milk or half and half can be used instead of cream for a lighter variation.