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Alfredo Zoodles Recipe

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. 

Alfredo Zoodles Recipe with sun-dried tomatoes.

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ALFREDO ZOODLES RECIPE

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. 

Alfredo Zoodles Recipe with fork and spoon.

I added sun-dried tomatoes to the dish but if you don’t like them you can leave them out. 

I always enjoyed alfredo sauce growing up so this is a fun way to use it with a healthier twist.

The alfredo sauce uses only a few ingredients and comes together quickly.

The cream mixed with the Heinen’s 24-Month Aged Parmigiano Reggiano creates a savory, rich sauce and paired with the sun-dried tomatoes it is even better. 

Serve this easy Spiralized Fettuccine with crusty bread to soak up that delicious sauce, a light side salad and fresh Parmesan cheese for garnish.

I often will set out toasted pine nuts or silvered almonds to add to the pasta and lemon wedges to add a zesty squeeze of lemon. 

Alfredo Zoodles Recipe ingredients.

WHAT INGREDIENT ARE THIS IN THIS ZOODLE ALFREDO

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. 

UNSALTED BUTTER: I find unsalted butter to be the best option in this recipe because it helps me control the salt. The Parmesan cheese has salt in it already so there is no need for the extra salt in the butter.

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. 

GARLIC CLOVES: The garlic adds nice flavor to the sauce. You can skip it if you don’t want to use garlic. Garlic powder would also work. 

ITALIAN SEASONING: Italian seasoning adds flavor to the pasta. You can sub in dried thyme, oregano and basil in its place.

PARMIGIANO REGGIANO: Parmesan cheese works with the cream to create an alfredo sauce. I like Parmigiano Reggiano but any Parmesan cheese works. 

SUN-DRIED 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. 

Alfredo Zoodles Recipe in a white bowl.

HOW DO YOU MAKE THIS ZUCCHINI NOODLES RECIPE

These zoodles couldn’t be easier to make! You can have them on the table in 4 easy steps:

SPIRALIZE THE NOODLES: 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.

Alfredo Zoodles Recipe zucchini noodles on a plate.

CREATE THE ALFREDO 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.

Alfredo Zoodles Recipe sauce with zoodles.

ADD THE 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.

Alfredo Zoodles Recipe in a pan.

WAYS TO MODIFY THESE ALFREDO ZOODLES 

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 & SEEDS: The addition of nuts and seeds is a great option. I love adding sliced almonds, walnuts, pine nuts or pistachios. 

FRESH HERBS: I love adding fresh herbs to zoodle recipes to help enhance the flavor.  Some of my favorites are fresh basil, fresh parsley or fresh oregano.

GREENS: Sometimes I will saute 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. 

CREAM CHEESE: Cream cheese would be a nice addition to the sauce to create an even creamier sauce. 

SPICE: You can add some spice by adding red pepper flakes or chili flakes.

Alfredo Zoodles Recipe zoodles.

CAN ZUCCHINI NOODLES BE REHEATED?

Yes, they can be reheated. It is important to remember that zucchini noodles can become watery when reheated. It is best to reheat them quickly so you don’t overcook. 

To reheat them you can quickly microwave for 1-2 minutes or you can use a skillet over medium-high heat for 2-3 minutes. 

Another tip is to add fresh zucchini noodles to the leftover zucchini noodles to help soak up the excess water. 

HOW CAN I ADD PROTEIN TO THIS RECIPE?

This is a great base for protein. 

You can add frozen turkey meatballs or add some of these Pork Meatballs, Baked Turkey Meatballs, Air Fryer Meatballs, Baked Chicken Meatballs or Crockpot Turkey Meatballs. 

You also could add grilled chicken, shrimp, steak or salmon to this dish. 

Alfredo Zoodles Recipe in a white bowl.

OTHER ZUCCHINI RECIPES YOU MIGHT LIKE:

MEDITERRANEAN ZUCCHINI BEEF SKILLET 

BEEF BULGOGI WITH ZUCCHINI NOODLES

ZUCCHINI CHICKPEA QUINOA SALAD

MEDITERRANEAN ZUCCHINI BOATS

CHEESY ZUCCHINI FRITTERS

MEDITERRANEAN FISH SOUP 

SPICY CHICKEN SOUP 

Alfredo Zoodles Recipe with logo.

Alfredo Zoodles Recipe in a white bowl.

Alfredo Zoodles Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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. 

Ingredients

  • 1 package of Heinen’s Fresh Spiralized Zucchini Noodles
  • 1/2 cup of Heinen's Unsalted Butter
  • 1 1/2 cup of Heinen’s Heavy Cream
  • 3 garlic cloves, minced
  • 2 tsps. Heinen's Italian Seasoning
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups of Heinen’s 24-Month Aged Parmigiano Reggiano
  • 4 ounces of Heinen’s Sundried Tomatoes, chopped
  • 1 package of Frozen Turkey Meatballs
  • Fresh parsley for garnish
  • Fresh Parmesan cheese for garnish
  • Lemon wedges for serving
  • Toasted pine nuts

Instructions

  1. Heat a large skillet over medium heat.
  2. Turn the heat to low and add the butter and cream.
  3. Simmer for 2 minutes stirring occasionally.
  4. Whisk in the garlic, Italian seasoning, salt and pepper.
  5. Slowly whisk in the Parmesan cheese until it melts.
  6. Add the zucchini noodles and sun-dried tomatoes in and simmer for 3-4 minutes.
  7. Microwave the turkey meatballs and add to the spiralized fettuccine.
  8. 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.

Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own. 

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