Zucchini Spinach Alfredo is made with a thick creamy alfredo sauce and only a few tasty ingredients. Healthier lower carb alfredo you can have on the table in less than 15 minutes. Vegetarian and Gluten Free.
So last nights dinner was awesome and I must say totally easy to prepare. I can’t always say that about everything I make but this one I can.
And it had only five ingredients not counting butter, olive oil and spices. <–Plus Zucchini Noodles.
My husband usually likes everything I make, but he commented that this was excellent and I really had to agree with him. This Zucchini Spinach Alfredo will probably have you rethinking Zucchini all over again.
I usually don’t share my dinners the next day. And I definitely don’t share everything I make. Ugh, that could get scary. Haha!
Only the winners make it to this blog. But this was so good I felt like I needed to talk about it and share this one today.
You want to start this process by spiralizing the zucchini into noodles. It’s pretty simple if you have a spiralizer, but you could also just thinly slice the zucchini into the size of noodles you like if you don’t have one.I’ve very much enjoyed using mine and would definitely recommend it to anyone.
I think this one was under $25 and it only takes a second to slice up the zucchini. This is the Veggetti Pro Spiralizer and it can take your zucchini to noodles in a matter of seconds.So once you have them looking like noodles, just generously sprinkle them with salt and let them sit over a bowl about 15-20 minutes to remove the extra moisture from them.
I actually did that earlier in the day and just rinsed them and put them in the fridge until ready to make dinner. The Alfredo sauce doesn’t take long to make, so you can have dinner ready in about 10-15 minutes.
Now Dig in!! Dinner doesn’t get much easier or tastier than this.
- 1 large/2 medium zucchini
- 1 cup spinach leaves packed firmly
- sprinkle of salt
- Alfredo sauce
- 1/2 cup chopped onion
- 4 cloves garlic chopped
- 2 tbsp. butter
- 1 tbsp. olive oil
- salt & pepper to taste
- 4 ounces cream cheese
- 4 ounces parmesan cheese shredded divided
- 3/4 cup half & half
- 1/2 tsp. garlic powder
- optional: fresh basil red chili pepper flakes
Rinse zucchini and cut ends off both sides. Slice the zucchini into noodles using spiralizer or just a knife if you don't have one. Place zucchini noodles in a colander and place over a bowl. Sprinkle with generous amount of salt. Let sit 15-20 minutes to release as much moisture as possible. Rinse and noodles are ready to go.
Meanwhile melt butter and olive oil over medium high heat. Add chopped onion and garlic. Cook about 4-5 minutes until fragrant. Add cream cheese, half & half, garlic powder, salt and pepper and cook additional 5-8 minutes until creamy and then add parmesan cheese reserving about 1/4 cup for topping along with spinach. Cook until spinach is slightly wilted. Add zucchini noodles and cook another minute.
Top with additional parmesan cheese, fresh basil, dash of red chili pepper flakes