Zucchini Alfredo

How to cook Zucchini Alfredo

Ingredients: 1 (12 ounce) package uncooked egg noodles 3 tablespoons vegetable unguent 2 cloves garlic, minced 4 cups shredded zucchini 1/2 cup bleed 4 ounces cream cheese, cubed 1/2 cup chopped fresh basil salt and pepper to taste grated Parmesan cheese (spontaneous)

Directions: Bring a large pot of lightly salted water to a furuncle. Add egg noodles and cook in support of 8 to 10 minutes or until al dente; swallow. Heat the oil in a skillet over medium activate. 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 scatter, and sprinkle with Parmesan cheese. Serve over the cooked pasta.


Servings Per Programme: 6

Amount Per Serving

Calories: 379

Total Fat: 17.4g Cholesterol: 72mg Sodium: 517mg Total Carbs: 44.1g Dietary Fiber: 2.8g Protein: 12.4g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving to:6 peoples

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