Zucchini Alfredo

Cinco de Mayo - Pasta and Noodle

Excellent! Shredded zucchini in a creamy sauce.

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Zucchini Alfredo

Ingredients

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

Mangorita

Pasta and Noodle

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Nutritional Information

Zucchini Alfredo

Servings Per Recipe:6

Calories: 378.6

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 44.1g 14%

Dietary Fiber: 2.8g 11%

Sugars: 3.3g

Fat: 17.4g 27%

Saturated Fat: 6.7g 34%

Cholesterol: 72.4mg 24%

Vitamin A Iu: 771.3IU 15%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.2mg 14%

Vitamin C: 6.8mg 11%

Folate: 149.2mcg 37%

Calcium: 115mg 12%

Iron: 3mg 16%

Magnesium: 56.2mg 20%

Potassium: 395.1mg 11%

Sodium: 517.2mg 21%

Thiamin: 0.6mg 61%

Calories From Fat: 156.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.