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!
- 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
Whisk together the milk, ricotta and egg yolk. Set aside.
Crisp up the garlic in a little oil, transfer to a small plate and set aside.
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.
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).
Add the zoodles to the sauce, stir, adjust the seasoning as necessary, scatter the garlic on top and serve!
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