Oh my, how I love Alfredo but apparently noodles – well carbs in general – no longer like me 🙂 . I have been trying all kinds of things lately. Rice noodles, brown rice noodles, tofu noodles and even mung bean noodles… yes, even those.  Well, I had heard about this spiralizer from Paderno. I actually saw it used by one of my favorite soap stars(What? I am female and I watch a soap. Moving on…) It was amazing. I love veggies!! The idea of making my favorite veggies into spirals intrigued me.  So off I went to purchase my new kitchen item! I must say I have enjoyed it very much. These zucchini noodles are every bit as delicious as the real thing.  My daughter now asks for these instead of her favorite dish, which is meatball and spaghetti. Now let me say I have used these in so many ways already before posting this dish, I have used regular pasta sauce, carbonara sauce which I loved, pesto zucchini and an olive oil and garlic sauce which was yummy as well. Hands down though, this version is a winner for everyone.

Feeds 4

You will need:

• 12 nice sized zucchini
• a spiralizer hand held or as shown or you can also just use a good old fashioned potato peeler!
• 1 stick butter
  1 cup heavy cream
  Salt
• Ground pepper
• 1TB cup fresh chopped parsley
• 1tsp Thyme
• 1/4 cup fresh basil chopped
• 2 1/2 cups freshly grated Parmesan and more for topping.

This is my new pride and joy…Yes before you ask I did make curly fries. So good!!

Fresh from the garden… well, someone’s garden.  Hey, don’t judge me.  At least I bought local! I am however, trying to cultivate my own garden this year amd I will let you know how it goes!  So I started out with 8 because I had only three to feed. It’s about 3-4 zucchinis per person.

Cut off the tips of each end. Load into your spiralizer. I also mentioned that if you do not have a spiralizer you can also use a simple vegetable peeler and make long strips instead. It is still just as yummy! It will make long thin ribbons.

I loaded my zucchini and started turning.

This huge bowl is what 8 zucchinis made!

In a large pot , fill with water about 3/4 full and add your zucchini  into pot. Add a few pinches of salt just like you would pasta.

You are basically blanching these, the great thing is you can go as crunchy or as soft as you want. I go about 3min when the water boils and I take them out to drain.

You want to let these drain at least for 5min tossing them about a bit making sure you try and get any excess water off so it doesn’t thin our your sauce too much. Zucchinis are naturally full of water.

While this is happening, you can make your Alfredo sauce…

Add your half the zucchini noodles into a large serving bowl , then half of the alfredo, layering the rest of the noodles on top and combine. Doing it this way keeps those beautiful noodles from breaking.

Garnish with fresh basil and you are already to serve.

I topped each with some fresh shaved Parmesan cheese and a sprig of basil. I love how the basil tastes with this sauce. Perfect for someone doing low carb or someone who loves to find new uses for there veggies. I have tried this with eggplant too, loved it!