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Italian
Zucchini Noodles with Cream Sauce
20 min total10 prep10 cook2 servings310 cal
KetoLow-CarbVegetarianContains dairy
Spiralized zucchini stands in for pasta in this quick, low-carb take on alfredo, tossed in a garlicky parmesan cream sauce. Patting the noodles dry before cooking is the trick to keeping this dish creamy instead of watery.
Ingredients
produce
- 4 mediumzucchini
- 3 clovesgarlic
- 1 tbspfresh parsley
dairy
- 150 mlheavy cream
- 50 gparmesan cheese
- 2 tbspbutter
pantry
- 0.5 tspsalt
- 0.25 tspblack pepper
Steps
- Spiralize the zucchini into noodles, then spread on paper towels and pat dry to remove excess moisture.
- Mince the garlic and chop the parsley.
- Melt the butter in a large skillet over medium heat.
- Add the garlic and cook 1 minute until fragrant but not browned.
- Pour in the heavy cream, bring to a gentle simmer, and cook 3–4 minutes, stirring occasionally, until slightly thickened.
- Stir in half the parmesan until melted and smooth; season with salt and black pepper.
- Add the zucchini noodles to the skillet and toss to coat in the sauce.
- Cook 3–4 minutes, tossing gently, until the noodles are just tender but still hold their shape.
- Remove from heat and toss in the remaining parmesan.
- Divide between bowls and garnish with the chopped parsley.
Tips
- Pat the zucchini noodles dry thoroughly — they release moisture as they cook, which can water down the sauce.
- Cook the noodles just until tender-crisp; zucchini turns mushy fast if left too long.
- Melt the parmesan into the sauce off direct high heat so it doesn't clump or separate.
- Serve immediately — zucchini noodles continue to soften the longer they sit.
