Today's small change/big result? We're saving you hundreds of carby calories by swapping out traditional pasta for zucchini noodles... or as we like to say, Z'paghetti! We've also got a DIY all-natural Alfredo sauce with its own secret ingredient. You'll never look at pasta the same way again...
Zucchini Noodle Alfredo Recipe
Jan
5
2016
Zucchini Noodles 101
What you'll need:
We highly recommend picking up a spiral vegetable slicer, like the Veggetti. You can get one for 10 to 15 bucks on Amazon or at a store like Bed Bath & Beyond. It's super simple to use and a great investment. After all, we're talking pasta made from veggies, people! You can also use a standard veggie peeler, but a spiralizer will give you the quickest and best results.
How to make 'em:
Using a spiral vegetable slicer, cut whole zucchini into spaghetti-like noodles. (If you don't have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles. Next, spray a skillet with nonstick spray; then cook and stir the zucchini noodles until hot and slightly softened, about 3 minutes. If needed, drain to remove excess liquid. Easy peasy!
Z'paghetti Girlfredo
1/2 of recipe (about 2 cups): 247 calories, 8g total fat (4g sat. fat), 789mg sodium, 30g carbs, 9.5g fiber, 18.5g sugars, 20.5g protein
Click for WW Points® value*
Recipe time! And zucchini isn't the only calorie-saving secret ingredient -- this Alfredo sauce is made with pureed cauliflower! You've gotta try it to believe it...
Prep:
10 minutes
Cook:
10 minutes
Ingredients:
28 oz. (about 4 medium) zucchini
4 cups roughly chopped cauliflower
1/4 cup plus 1 tbsp. grated Parmesan cheese
2 tsp. chopped garlic
1/4 tsp. each salt and black pepper
1/2 cup fat-free milk
Optional topping: chopped fresh basil
Directions:
Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Place cauliflower in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 5 minutes, or until soft. Drain excess liquid.
In a blender or food processor, combine cooked cauliflower, 1/4 cup Parm, garlic, salt, and pepper. Add milk and 3 tbsp. warm water. Blend on high speed until smooth and uniform.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.
Transfer noodles to a strainer, and thoroughly drain excess liquid.
Combine drained noodles and sauce in a large bowl and mix well. Reheat, if needed.
Top each serving with 1/2 tbsp. of remaining Parm.
MAKES 2 SERVINGS
Hungry for More Zucchini-Noodle Recipes?
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Chew on this:
Today, January 5th, is National Whipped Cream Day. We've got a couple of low-calorie, all-natural suggestions: Skinny Truwhip and So Delicious Dairy Free CocoWhip! So good on fresh berries...
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