ZUCCHINI LINGUINE ALFREDO
A much lighter pasta Alfredo recipe that's packed with veggies and flavor, but tastes as good as the original. Linguine is extended with shredded zucchini 'noodles' to lower the calorie count and up the nutrition! I promise you can't even tell the zucchini is in there. A great way to use up summer's zucchini abundance too!
Provided by Jacqueline
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 10
Steps:
- Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
- Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
- Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 47.7 g, Cholesterol 26.9 mg, Fat 22.1 g, Fiber 3.9 g, Protein 13.9 g, SaturatedFat 8 g, Sodium 945.4 mg, Sugar 3.7 g
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John Yahayi
[email protected]I would definitely make this recipe again.
Wali jan
[email protected]This recipe is a keeper!
H u Al Helal
[email protected]I'm not a fan of zucchini, but I loved this dish.
Abdiwali Cagaarane
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Alex Stay
[email protected]This recipe is a great base for improvisation. I added some sun-dried tomatoes and artichoke hearts to mine.
Taylor Rawlings
[email protected]I followed the recipe exactly and it turned out perfectly.
Estephany De Leon Alvarado
[email protected]This dish is a bit too rich for my taste.
Taqweel Zeeshan
[email protected]I'm not sure what went wrong, but my sauce turned out grainy.
Sally Shmanks
[email protected]This recipe is a great way to use up leftover zucchini.
Junior Mathebula
[email protected]I added some grilled chicken to this dish for extra protein.
Joshua Bella
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser.
Mansoor Baloch
[email protected]This dish is a great way to get your kids to eat their vegetables.
Eva Boishakhi
[email protected]I'm not a huge fan of zucchini, but this recipe changed my mind. The noodles were perfectly cooked and the sauce was creamy and flavorful.
K Prunthan
[email protected]The zucchini noodles were a bit too watery for my taste, but the sauce was delicious.
Safi Baloch
[email protected]I love how easy this recipe is to make. I was able to whip it up in under 30 minutes, and it tasted like I had been cooking all day.
Princess Patmon
[email protected]This zucchini linguine alfredo was a hit with my family! The sauce was creamy and flavorful, and the zucchini noodles were a healthy and delicious substitute for traditional pasta.