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Avocado Alfredo with Zucchini Noodles

Avocado Alfredo with Zucchini Noodles
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renée Comet.
Summary
Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini.
  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Dinner Gluten-Free Main Dish Quick & Easy Vegetarian High in Fiber Lower Carb Veggie Rich Italian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 180

  • Total Fat 15g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 11g
    • Dietary Fiber 6g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 4g
  • Potassium 640mg
  • Phosphorus 100mg

Choices/Exchanges: 1/2 Carbohydrate, 1 Nonstarchy vegetable, 3 Fat

Dinner Gluten-Free Main Dish Quick & Easy Vegetarian High in Fiber Lower Carb Veggie Rich Italian
Ingredients

Ingredients

  • avocados
    2
  • grated Parmesan cheese (divided use)
    1/4 cup
  • lemon juice
    1/2 tbsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • avocado oil
    1 tbsp
  • minced garlic
    2 tbsp
  • zucchini noodles
    4 cup
  • chopped fresh parsley
    2 tbsp

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Directions

Directions

  1. In a blender or food processor, puree the avocado flesh with 2 tbsp of the parmesan cheese, lemon juice, salt and pepper.

  2. Heat the oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini noodles and sauté, stirring frequently, until crisp-tender, about 3 minutes. Remove the skillet from the heat, then add the avocado puree. Mix with tongs to coat the zucchini noodles and warm the avocado sauce.

  3. Serve immediately. Top each serving with the remaining cheese and parsley.

Reviews

Reviews

Write a Review
  • Recommended

    First and foremost... This tastes absolutely NOTHING like Alfredo Sauce. It will need at least triple the amount of parmesan to even come close. What it DOES taste like is Guacamole on Zoodles. The picture also does not look at all like mine. Mine was full on deep deep green like the flesh of the Avocado. All that being said, it wasn't bad. If I were to make it again, I would double down on the Guacamole idea and add some tomato and onion. Probably throw in some cayenne as well, or some low sodium hot sauce.

  • Recommended

    This was surprising delicious, I added a splash of half and half because I wanted some more dairy, since there is no protein in this recipe. It would have been delicious made exactly as the recipe is, I think if you add some shrimp or chicken it would be a perfect protein.

  • Recommended

    How many zucchinis = 4 cups of spiralized zucchini?