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Alfredo Zoodles Recipe is an easy, light and low-carb meal option. Zucchini noodles are mixed in a creamy, rich alfredo sauce along with sun-dried tomatoes. This makes a great spring lunch or dinner and can be served alongside crusty bread, a light salad and extra Parmesan cheese.
As warmer weather approaches I love using zoodles in all types of recipes like today’s Alfredo Zoodles Recipe. My kids like to call this zucchini spaghetti. We love zucchini noodle recipes and use them in all kids of recipes.
They are great in soups like this Spring Vegetable Minestrone Soup, a raw zucchini noodle salad like this Asian Style Cucumber Noodle Salad or this Mediterranean Zucchini Noodle Salad, sides like these Sesame Noodles or main dishes like this Mexican Style Zucchini Skillet.
Zoodles, or zucchini noodles, have become a popular alternative to traditional pasta for those who are looking for a healthier and low-carb option. You might have used them before. Sometimes it can be hard to find a sauce to accompany zoodles. Enter this rich, delicious alfredo sauce, a creamy sauce made with Parmesan cheese and heavy cream. Today’s recipe is so easy to put together and can be on your table in under 20 minutes and a great way to get your vegetables in.
One time saving tip I always suggest is buying pre-spiralized zucchini noodles in the produce section if you can find them. This dish uses a rich, creamy alfredo sauce and pairs it with zucchini noodles making is a nice low carb option instead of using regular pasta.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Spiralized Zucchini Noodles: You can either spiralize the fresh zucchini yourself into zucchini noodles or you can buy them pre-spiralized at the store. I use a large zucchini or two small zucchinis for this recipe.
- Heavy Cream: I used heavy cream to create the alfredo sauce. You could also use half and half or whole milk. If you use something like skim or a dairy alternative you will end up with a thinner sauce.
- Seasoning: Italian seasoning adds flavor to the pasta. You can sub in dried thyme, oregano and basil in its place.
- Cheese: Parmesan cheese works with the cream to create an alfredo sauce. I like Parmigiano Reggiano but any Parmesan cheese works.
- Tomatoes: The sun-dried tomatoes are a great addition to the alfredo zoodles. I love the color it adds and the extra savory flavor. I tend to drain the oil from the sun-dried tomatoes before chopping them and adding them to the zucchini pasta dish to help control the oil in the sauce.
How do you Make Alredo Zoodles
Step 1: Spiralize Zucchini: If you didn’t buy pre-spiralized zucchini noodles you can spiralize them before preparing the sauce with a veggie spiralizer, kitchenaid spiralizer attachment, a mandoline slicer, julienne peeler or a vegetable peeler to create thin strips. Make sure to cut the ends of a zucchini off before spiralizing.
Once you have spiralized zoodles use a paper towel to help remove moisture and make sure the zucchini noodles don’t turn into soggy noodles.
Step 2: Create Alredo Sauce: Heat a large skillet over medium-high heat. Turn the heat to low and add the butter and cream.
Simmer for 2-3 minutes stirring occasionally. Whisk in the garlic, Italian seasoning, salt and pepper. Slowly whisk in the Parmesan cheese until it melts.
Step 3: Add Zucchini Noodles and Tomatoes: Add the zucchini noodles and sun-dried tomatoes in and simmer for 3-4 minutes until the zucchini noodles are just al dente. Serve in a large bowl.
Garnish with fresh parsley, cheese and pine nuts.
Recipe Modifications
- Vegetables: You could add a variety of vegetables like artichokes, chopped tomatoes, roasted red peppers or bell peppers.
- Cheese: There are other cheese options that work nicely in this dish but would change the sauce from an alfredo style sauce. You could try goat cheese or feta cheese.
- Nuts and Seeds: The addition of nuts and seeds is a great option. I love adding sliced almonds, walnuts, pine nuts or pistachios.
- Greens: Sometimes I will sauté greens into my Alfredo Zoodles Recipes. Try spinach, arugula or mixed greens.
- Citrus: A squeeze of lemon juice and lemon zest or lime juice would be a nice addition to the sauce.
- Spice: You can add some spice by adding red pepper flakes or chili flakes.
Storage Tips
Store your zoodles in an airtight container for up to 4 days. To reheat you can heat in a skillet or the microwave.
More Zucchini Recipes
Beef
Mexican Zucchini
Mediterranean
Mediterranean Zucchini Pasta Salad
Vegetarian
Zucchini Frittata Recipe
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Alfredo Zoodles Recipe
Ingredients
- 1 package of Fresh Spiralized Zucchini Noodles, or 1 zucchini spiralized
- 1/2 cup of Unsalted Butter
- 1 1/2 cup of Heavy Cream
- 3 garlic cloves, minced
- 2 teaspoons Italian Seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups of 24-Month Aged Parmigiano Reggiano
- 4 ounces of Sun-dried Tomatoes, chopped
- 1 package of Frozen Turkey Meatballs
Instructions
- Heat a large skillet over medium heat. Turn the heat to low and add the butter and cream.
- Simmer for 2 minutes stirring occasionally.
- Whisk in the garlic, Italian seasoning, salt and pepper.
- Slowly whisk in the Parmesan cheese until it melts.
- Add the zucchini noodles and sun-dried tomatoes in and simmer for 3-4 minutes. Microwave the turkey meatballs and add to the spiralized fettuccine. Garnish with fresh parsley, cheese and pine nuts.
Notes
- You can store this in the fridge for up to 3 days. I would slowly saute the zucchini noodles in a skillet over low on the stove to heat it back up. This helps to make sure the zucchini noodles don’t get mushy.
- You could add kale or spinach to this pasta dish.
- Try adding grilled chicken, shrimp or salmon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
