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Recipe Detail Page
Zucchini Alfredo
Winter 2017
Splurge on the decadent old-school sauce, and save on the lean “noodles.” You won’t be tricking anyone with this recipe, as the “linguini” will be green. But served on its own, or topped with a chicken breast for a heartier main, the taste is 100-percent lip-smacking nostalgia.
Serves 4
1 cup (250 mL) 35% cream
2 cloves garlic, minced
2 tbsp (30 mL) butter
½ tsp (2 mL) salt plus extra
⅔ cup (150 mL) grated Parmesan
Black pepper to taste
4 large zucchini
1 tbsp (15 mL) olive oil
1. In a medium saucepan over medium-low heat, pour in ⅔ cup (150 mL) cream; stir in garlic, butter and salt. Simmer for 5 minutes, allowing the sauce to slightly thicken while making sure it never boils. Add remaining cream and simmer for 3 minutes more, then stir in cheese and simmer until sauce is noticeably thicker, about 2 to 4 minutes. Taste to adjust seasoning and add pepper if need be. Set aside.
2. Wash zucchini and trim both ends to make them flat. Place onto the spiralizer glider, making sure the centre of the zucchini is aligned with the circular centre blade. Push the glider towards the front blades as you turn the handle and watch as your spiralized zucchinis materialize. Keep a bowl nearby to collect “noodles” and clean out the pulp and cores as you go. Toss with olive oil.
3. Heat a large frying pan over medium-high heat. Add zucchini and cook in several batches, stirring often until just cooked and tender, about 5 minutes. Season with salt and pepper to taste. Add Alfredo sauce into pan with hot zucchini noodles, toss to coat and serve hot with a few grinds of fresh black pepper.
Serves 4
