ZUCCHINI NOODLE ALFREDO

Zucchini Noodle Alfredo image

This low-carb zucchini spaghetti alfredo is rich and creamy. It makes a great side dish to a main fish dinner or delicious appetizer before a lighter meal.

Provided by My Food and Family

Categories Home

Time 4h40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 medium zucchini
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 large clove garlic, finely chopped
1 tsp. lemon zest
2 tsp. potato starch
1 cup low-fat milk
2 oz. (1/4 of 8-oz. package) PHILADELPHIA Cream Cheese, cut into 1/2-inch chunks
1/4 cup grated Romano cheese
3 Tbsp. chopped fresh parsley
1/4 cup grated Parmesan cheese
Freshly ground black pepper, to taste

Steps:

Cover large baking sheet with double layer of paper towels. Use julienne peeler to cut zucchini into long thin strands to resemble spaghetti; spread into single layer on prepared baking sheet. Let stand 4 hours.
Heat oil in large nonstick skillet on medium heat. Add zucchini; cook 2 min., stirring occasionally. Remove from skillet; cover to keep warm.
Melt butter in same skillet on medium-low heat. Add garlic and lemon zest; cook 1 min., stirring frequently. Whisk in potato starch; cook and stir 1 min. Gradually stir in milk; cook 2 to 3 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Stir in parsley.
Add zucchini; mix lightly. Serve topped with Parmesan and pepper.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 4 g, Protein 7 g