This easy to make, healthy, gluten free Skinny Zoodle Alfredo is a lighter, though equally delicious alternative to traditional Alfredo sauce.
SKINNY ZOODLE ALFREDO
This Skinny Zoodle Alfredo, made without butter or cream or even flour, is my first recipe of the year! January is a good month for cutting back on calories and eating more of what’s good for us, such as vegetables.
So the spiralizer had to come out of the cupboard!
I am sure I’ve said this before but using a spiralizer is such an easy and fun way of including more vegetables in your diet. Despite having made quite a few ‘spiralized’ dishes I still find it astonishing just how convenient this little tool is. It’s easy to use and in my experience spirilizing often takes less time than chopping.
Not to mention the huge aesthetic appeal of spiralized ingredients!
So even though this recipe involves a vegetable it doesn’t involve any chopping. You can make this dish in as little as 10 minutes, which means it’s an ideal food on the go. Quick, healthy and delicious!
RELATED POST: Root Vegetable Nests
Alfredo sauce is typically made with a generous amount of calorific ingredients. These include cream (often the heavy kind), butter and lots of parmesan for a rich and creamy consistency.
My Skinny Zoodle Alfredo offers a lighter, though equally delicious alternative. I used a combination of semi-skimmed milk, naturally low in fat ricotta, a bit of parmesan and an egg yolk. The sauce is creamy (without being too thick) and there is no need to add flour. So it’s gluten free too!
When making the sauce it is crucial NOT to allow it to boil. The sauce should be heated up until hot but take it off the heat before it starts boiling (if it’s allowed to boil it will curdle).
Another thing to keep in mind is that once you’ve soaked the zoodles in the hot water it is important to drain them well. You may even want to place the zoodles briefly on some paper towels to remove any excess moisture.
If you like this recipe you may also like these Potato Zoodle Breakfast Egg Nests.
You may also like my post including 13 Easy Spiralized Recipes to Make This Summer.
I am sharing this Skinny Zoodle Alfredo with #CookBlogShare, which I have the pleasure of hosting this week! If you’ve got a recipe why not link it up too!
Also sharing with Recipe of the Week, Fiesta Friday, co-hosted this week by Mollie @ The Frugal Hausfrau and Petra @ Food Eat Love
- 1 large zucchini spiralized
- 60 ml semi-skimmed milk
- 2 tablespoons ricotta cheese
- 1 large egg yolk
- 2-3 tablespoons coarsely grated parmesan
- Sea salt and pepper to taste
- Serve with crispy lightly fried slices of garlic
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Whisk together the milk, ricotta and egg yolk. Set aside.
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Crisp up the garlic in a little oil, transfer to a small plate and set aside.
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In a skillet/small frying pan slowly heat up the sauce mixture stirring with a whisk until hot but do NOT let it boil as the sauce might curdle. Remove from the heat, stir in the parmesan and season to taste.
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Pour boiling water over the zoodles (enough to just cover them) and soak for about 30 seconds (just to heat them up). Drain well (you may want to place the zoodles briefly on some paper towels to remove any excess moisture).
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Add the zoodles to the sauce, stir, adjust the seasoning as necessary, scatter the garlic on top and serve!
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OMG this is just perfect for a stay at home lunch, quick to prepare, tasty and low cal.
Thanks Jacqui, yes it’s all those things:)
I love the sound of this Monika! Hubby & I were given a spiriliser for christmas so this is definitely on the cards to make (though we a change to the parmasan).
Angela x
Thank you Angela, spiralizer is a great gift for a foodie! I hope you share your future spiralizer recipes on your blog:)
This sounds great and looks amazing! I agree, January is a great month to look at the lighter side of life and this is a great way to do it!
happy Fiesta Friday 🙂
Thank you Petra, Happy New Year!
this just oozes healthy food by its colour Monica, let alone how good it sounds to eat. I have not used my spiralizer for a while, I think it is time to get it out again.
happy new year xx
Thank you Jenny! January is a great month for spiralizing and eating lighter:)
What a lovely, healthy recipe – just perfect for this time of year when we are all trying to do better after the excesses of Christmas! I am on a mission to eat more vegetables this year, so dishes like this are just perfect! Eb x
Thank you! You can never have too many vegetables:)
Monika, the whole dish is so gorgeous, it’s hard to believe it is as healthy as it is! Great recipe, lovely photos, too!
Thanks for sharing this at Fiesta Friday!
Mollie
Thanks Mollie, for stopping by and kind words:)
Monika you’re right – it is time to get the spiraliser out again! We usually do courgette with a tomato or pesto based sauce so this is something new to try. Happy New Year. Thanks for sharing at FF.
Glad to know other people like to spiralise too:)
I definitely need to try this alfredo. I love alfredo, but like you said, it’s full of calorie heavy ingredients. Can’t wait to try this!
Thank you, hope you like it!
I love alfredo and have seen a few skinny recipes but not with ricotta. These looks so delicious x
Thanks Cat!
Oh that looks amazing – I haven’t used my spiraliser for ages!
Thanks Mandy! I tend to forget about it for a while too but once I start using it again I can’t stop:)
The timing of this post is so ironic. I’m also on a health kick (OF COURSE, who isn’t?!), so I too broke out my spiralizer today—COINCIDENCE?!—and promptly BROKE my spiralizer. Kaboom. So, it’s off to buy a new maker of veggie noodles for me. It can’t come soon enough, though: this looks so healthy-while-still-being-yummy! I love that you use an egg yolk to give the sauce its creaminess. I’m definitely pinning this in the “healthy eating” category!
Thank you Michelle, and what a shame about your spiralizer, just when you really need it, enjoy shopping for a new one:)
This looks delicious! And you’ve reminded me to get my spiralizer out of the cupboard again!
Thank you! It’s so good to be spiralizing again!