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Skinny Spaghetti Girlfredo

Written By Lina

Weight Watchers Skinny Spaghetti Girlfredo with 4 Smart Points
1/2 of recipe (about 2 cups): 247 calories, 8g total fat (4g sat fat), 789mg sodium, 30g carbs, 9.5g fiber, 18.5g sugars, 20.5g protein — SP value 4*

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.