Zucchini Alfredo #lowcarb #keto

Zucchini Noodle Alfredo is the sound response to desires for a wanton pasta dish. It's smooth, gooey, low-carb and best of all… all that's needed is minutes to get ready!

Zucchini doesn't taste simply like pasta. I'm not going to make anybody hold their nose and state it is so. In any case, my taste buds are certain tricked by the long strands which resemble noodles and are covered with a gooey, rich sauce.

And after that there is the sauce… moan! It's a rich blend of cream cheddar, crisply ground Parmesan cheddar and a dash of harsh cream. A little goes far so focus on the proportion of noodles to sauce.

It's practically an alfredo formula that you can appreciate without agonizing over calories – rather, you'll be sneaking in each one of those veggies!

Also try our recipe Healthy Shrimp Scampi with Zucchini Noodles

Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy!

INGREDIENTS:

• 3 tablespoons unsalted butter, divided
• 1 pound (3 medium-sized) zucchini, spiralized*
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups 2% milk, or more, as needed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 cup half and half*
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
2. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
3. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
4. Stir in zucchini and gently toss to combine.
5. Serve immediately, garnished with parsley, if desired.

NOTES:
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream

Read more our recipe : Pear Salad

For more detail : https://bit.ly/2D73GL2