Recipe time! And zucchini isn’t the only calorie-saving secret ingredient — this Alfredo sauce is made with pureed cauliflower! You’ve gotta try it to believe it…
Prep: 10 minutes
Cook: 10 minutes
- 28 oz. (about 4 medium) zucchini
- 4 cups roughly chopped cauliflower
- 1/4 cup plus 1 tbsp. grated Parmesan cheese
- 2 tsp. chopped garlic
- 1/4 tsp. each salt and black pepper
- 1/2 cup fat-free milk
- Optional topping: chopped fresh basil
Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Place cauliflower in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 5 minutes, or until soft.
In a blender or food processor, combine cooked cauliflower, 1/4 cup Parm, garlic, salt, and pepper. Add milk and 3 tbsp. warm water. Blend on high speed until smooth and uniform.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.
Transfer noodles to a strainer, and thoroughly drain excess liquid.
Combine drained noodles and sauce in a large bowl and mix well. Reheat, if needed.
Top each serving with 1/2 tbsp. of remaining Parm.
MAKES 2 SERVINGS