Zucchini “Alfredo” Noodles 

While this dish may not taste exactly like traditional linguini with alfredo sauce, it is still quite tasty while being incredibly low carbohydrate, low fat, high protein and high in nutrients. I use the same vegetable “noodler” that I wrote about in the Carrot Cucumber Soba Salad recipe, and for $20 (actually it's on sale for $11 at the moment) you get a really fun way to eat many vegetables. The zucchini has a compact texture that keeps its shape when cooking, thus the end product is noodles that you can twirl around with your fork. 

If the sauce is not rich enough for you tastes, feel free to add more oil. This dish also goes great with toasted bread crumbs (I used toasted tortilla crumbles as that was the only bread like substance in my house at the time). It gives that extra texture boost, and since the “pasta” is actually a vegetable, there is not gilt to using bread to mop up any remaining sauce in your bowl.

Serves 2 

Time: 25 minutes 

Ingredients: 

• 1 large zucchini or 2 small ones 

Sauce:

• 3/4 cup low fat or fat free greek yogurt 
• 1 heaping Tablespoon grated parmesan cheese 
• 1-2 teaspoons lemon juice 
• 2 teaspoons olive oil 
• Salt 
• Pepper 

Method: 

1—Wash produce. Get out a vegetable spiralizer/zoodler and make the noodles according to the appliance’s directions. Using the zoodler that I have, I found that holding the appliance steady on the countertop while I twisted the zucchini was the easiest method of making the noodles. I would recommend cutting the noodles a little as you go as otherwise the noodles can get so long it becomes a logistical challenge to eat them 

2—Heat a small amount of oil/butter or water in a skillet and then add noodles and cook until tender, about 7 minutes. Ideally any excess water should be cooked off by the time the noodles are done, but if not, drain any water that is drainable. Toast bread if using that as a topping.

3—Mix all sauce ingredients in a small bowl, taste to and just seasonings if needed, and mix in with noodles. 

4—Put noodles in bowls and top with crumbled toast and additional grated parmesan cheese. 

Serve warm 

Enjoy! 

Recipe and photos by Kate Mitchell