Best Classico Zucchini Alfredo Recipes

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ZUCCHINI ALFREDO



Zucchini Alfredo image

Excellent! Shredded zucchini in a creamy sauce.

Provided by Terry

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
½ cup milk
4 ounces cream cheese, cubed
½ cup chopped fresh basil
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  • Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g

FETTUCCINE ALFREDO WITH ZUCCHINI RIBBONS



Fettuccine Alfredo with Zucchini Ribbons image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini (about 8 ounces each)
12 ounces Fettuccine pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold 1% low-fat milk
1/2 cup evaporated skim milk (not condensed milk)
1/2 teaspoon salt, plus more to taste
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves

Steps:

  • Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
  • Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
  • Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
  • Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
  • Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
  • To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
  • Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
  • Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D

ZUCCHINI ALFREDO



Zucchini Alfredo image

I was looking for a different way to cook zucchini besides the usual casserole, bread or cake. I found this recipe in a Better Homes & Gardens magazine. Prep time includes letting zucchini drain after cutting.

Provided by Jennifer

Categories     Vegetable

Time 1h25m

Yield 8 side dish servings

Number Of Ingredients 10

5 large zucchini, about 2 1/2 lbs
1 teaspoon salt
2 -3 cloves garlic, minced
2 tablespoons olive oil
1 (8 ounce) package cream cheese, cubed and softened
3/4 cup half-and-half or 3/4 cup light cream
1/2 cup finely shredded parmesan cheese
ground black pepper
ground nutmeg
finely shredded parmesan cheese

Steps:

  • Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
  • (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
  • Allow zucchini to drain for 1 hour.
  • Rinse, then pat zucchini dry.
  • In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
  • Transfer the cooked zucchini to a large bowl.
  • In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
  • Stir in the Parmesan cheese.
  • Add the zucchini to sauce in skillet; heat through.
  • Transfer to a serving dish.
  • Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.

Nutrition Facts : Calories 218.6, Fat 18, SaturatedFat 9.5, Cholesterol 45.1, Sodium 499.9, Carbohydrate 9, Fiber 2.2, Sugar 3.6, Protein 7.7

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