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Alfredo Sauce, Light w/Zucchini "Noodles" (P, KLP, TNT)
Source: Adapted from several recipes
Serves: About 8

For Zucchini Noodles:
12 zucchini (I use medium-large; you don't get too many noodles if the zucchini are too small)
2 tablespoons extra-virgin olive oil (I don't necessarily measure, and I think I use more if all the zucchini doesn't fit in the pan at one time)
Freshly ground pepper

For Sauce:
1 pint light cream or evaporated skim milk
1 6-1/2-ounce package light garlic and herb cream cheese
1 4-ounce package Parmesan cheese, shredded or 1 to 1-1/2 cups fresh Parmesan, grated

Make Zucchini Noodles:
Use a vegetable peeler to make long ribbons from the zucchini. Continue all the way around until you start getting into the seedy part of the zucchini (put that part aside for something else; I've been shredding them and using them in quiches, muffins, etc.)

Pour some olive oil into a frying pan and add the zucchini when the pan and oil are hot. Sauté until the noodles are somewhat soft and the volume has decreased by about half.

Make Sauce and Assembly:
Put all ingredients in a saucepan. Cook over low/medium heat until melted together, stirring frequently. Do not overcook or it will separate!!!!!

Toss sauce and noodles and serve.

Poster's Notes:
I got the recipe for the noodles from a couple of low-carb cookbooks, and I sort of made up the Alfredo recipe based on another recipe I had.

This is delicious!! My husband and a 6-year-old even liked them! You could also use the noodles as a base for spaghetti sauce.

Posted by Sue Kamens

Nutritional Info Per Serving: N/A