How to Make Avocado Alfredo with Zucchini Noodles
Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini.
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10 min prep time
10 min cook time
4servings
1 cup
Step-By-Step Instructions:
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In a blender or food processor, puree the avocado flesh with 2 tbsp of the parmesan cheese, lemon juice, salt and pepper.
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Heat the oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini noodles and sauté, stirring frequently, until crisp-tender, about 3 minutes.
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Remove the skillet from the heat, then add the avocado puree. Mix with tongs to coat the zucchini noodles and warm the avocado sauce.
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Serve immediately. Top each serving with the remaining cheese and parsley.
Nutrition facts
4 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
180
- % Daily value*
-
Total Fat
15g
19%-
Saturated Fat
2.5g
13% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
190mg
8% -
Total Carbohydrate
11g
4%-
Dietary Fiber
6g
21% -
Total Sugars
3g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
4g
-
Potassium
640mg
14%