I have absolutely been LOVING using my spiral vegetable slicer. I fully admit that I feel a little like I’m playing when I make a batch of “noodles”. It makes me feel a little like a kid…and that is fine with me! I have been making lots of simple lunches with it and I really love making zucchini pasta. In fact, I have switched from using gluten free pasta and now primarily use zucchini pasta. It’s great, because it really ups my vegetable intake, which is important to me! I had some leftover meatballs from last night, and wanted to make something quick and easy for lunch, so I decided that I would make some zucchini pasta and top it with some kind of homemade Alfredo sauce and created this garlic parmesan sauce.
The sauce that I created was super simple! It took very little time, but is so incredibly tasty! It was truly creamy, cheesy goodness in a pan! Rich, decadent and so incredibly delicious! It was a very satisfying meal, and when you are living a luscious life, it is important to eat food that tastes good and makes you feel good. I know what ingredients I am using when I make this, and I can add as many or as few fresh veggies as I want!
This is perfect with pasta of any kind. But I chose to fix some zucchini pasta and then I sauteed it in butter and garlic along with some mushrooms and onions to give me even more vegetable goodness. I love to pair this with a nice, fresh Greek salad and some fresh berries topped with some homemade whipped cream for a great, produce rich meal that is really satisfying.
And I’m happy to say that this recipe is both gluten free and grain free.
Zucchini Pasta with Garlic Parmesan Sauce
- Spiralized zucchini "noodles" enough for 2 people
- 2 oz cream cheese
- 2 tbsp butter
- 1/2 cup heavy cream
- 2 oz freshly grated Parmesan
- 1-2 cloves garlic finely chopped
- pinch black pepper
- pinch salt
Saute the zucchini in a skillet with a little bit of butter or olive oil until tender.
In a saucepan, melt the butter.
Add remaining ingredients, except zucchini.
Cook on low heat stirring frequently until the cheeses have almost completely melted. (Do NOT allow to boil)
Whisk mixture to remove lumps.
Pour over cooked zucchini pasta.
Refrigerate any unused sauce.