Classico Zucchini Alfredo Recipes

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CLASSICO ZUCCHINI ALFREDO



CLASSICO Zucchini Alfredo image

Hop on the zoodles craze and enjoy this simple CLASSICO Zucchini Alfredo recipe made with zucchini cut into spiral noodles. Add halved cherry or grape tomatoes for tasty CLASSICO Zucchini Alfredo.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 20m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 5

1 tsp. olive oil
2 zucchini, cut into spiral noodles
1 clove garlic, minced
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1 cup grape tomatoes, halved

Steps:

  • Heat oil in large skillet on medium heat. Add zucchini and garlic; cook 3 to 5 min. or until zucchini is crisp-tender.
  • Stir in pasta sauce; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat.
  • Add tomatoes; mix lightly.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 5 g, Fiber 0.9511 g, Sugar 3 g, Protein 2 g

ZUCCHINI ALFREDO



Zucchini Alfredo image

Excellent! Shredded zucchini in a creamy sauce.

Provided by Terry

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
½ cup milk
4 ounces cream cheese, cubed
½ cup chopped fresh basil
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the oil in a skillet over medium heat. 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 pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g

ZUCCHINI ALFREDO



Zucchini Alfredo image

Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, divided
1 pound (3 medium-sized) zucchini, spiralized*
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups 2% milk, or more, as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half*
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.

FETTUCCINE ALFREDO WITH ZUCCHINI RIBBONS



Fettuccine Alfredo with Zucchini Ribbons image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini (about 8 ounces each)
12 ounces Fettuccine pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold 1% low-fat milk
1/2 cup evaporated skim milk (not condensed milk)
1/2 teaspoon salt, plus more to taste
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves

Steps:

  • Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
  • Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
  • Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
  • Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
  • Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
  • To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
  • Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K
  • Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D

ZUCCHINI ALFREDO



Zucchini Alfredo image

I was looking for a different way to cook zucchini besides the usual casserole, bread or cake. I found this recipe in a Better Homes & Gardens magazine. Prep time includes letting zucchini drain after cutting.

Provided by Jennifer

Categories     Vegetable

Time 1h25m

Yield 8 side dish servings

Number Of Ingredients 10

5 large zucchini, about 2 1/2 lbs
1 teaspoon salt
2 -3 cloves garlic, minced
2 tablespoons olive oil
1 (8 ounce) package cream cheese, cubed and softened
3/4 cup half-and-half or 3/4 cup light cream
1/2 cup finely shredded parmesan cheese
ground black pepper
ground nutmeg
finely shredded parmesan cheese

Steps:

  • Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles.
  • (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander.
  • Allow zucchini to drain for 1 hour.
  • Rinse, then pat zucchini dry.
  • In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender.
  • Transfer the cooked zucchini to a large bowl.
  • In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth.
  • Stir in the Parmesan cheese.
  • Add the zucchini to sauce in skillet; heat through.
  • Transfer to a serving dish.
  • Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.

Nutrition Facts : Calories 218.6, Fat 18, SaturatedFat 9.5, Cholesterol 45.1, Sodium 499.9, Carbohydrate 9, Fiber 2.2, Sugar 3.6, Protein 7.7

ZUCCHINI LINGUINE ALFREDO



Zucchini Linguine Alfredo image

A much lighter pasta Alfredo recipe that's packed with veggies and flavor, but tastes as good as the original. Linguine is extended with shredded zucchini 'noodles' to lower the calorie count and up the nutrition! I promise you can't even tell the zucchini is in there. A great way to use up summer's zucchini abundance too!

Provided by Jacqueline

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 8

Number Of Ingredients 10

6 zucchini, trimmed
½ teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
½ teaspoon salt
1 tablespoon freshly ground black pepper, or to taste
1 (6 ounce) package portobello mushrooms, chopped
1 (16 ounce) package linguine pasta
¾ cup shredded Parmesan cheese
1 (15 ounce) jar mushroom Alfredo sauce (such as Bertolli®)

Steps:

  • Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
  • Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
  • Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 47.7 g, Cholesterol 26.9 mg, Fat 22.1 g, Fiber 3.9 g, Protein 13.9 g, SaturatedFat 8 g, Sodium 945.4 mg, Sugar 3.7 g

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