Zucchini Alfredo Sauce – Closet Cooking

Zucchini Alfredo Sauce

Zucchini Alfredo Sauce

Prep Time:5 minutes Cook Time:15 minutes Total Time:20 minutes Servings: 4(4 cups)

A fresh and summery alfredo sauce with parmesan, pureed zucchini, lemon and basil!

  • 2 tablespoons butter
  • 2 medium zucchini, diced
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 pinch red pepper flakes (optional)
  • 1/2 cup heavy cream (or milk or broth)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 4 tablespoons fresh basil, chopped
  1. Melt the butter in a large pan over medium heat, add the zucchini and onion and cook until tender, about 5-8 minutes.
  2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  3. Transfer to a food processor or a blender, add the cream and puree before returning to the pan.
  4. Melt the cheese into the sauce.
  5. Add the lemon juice and season with salt and pepper to taste.
  6. Remove from heat and mix in the basil.

Option: Add corn from the cob, after pureeing, for even more summery freshness!
Option: Use another cheese, such as pecorino romano, asiago, etc.
Tip: Cook some pasta while making the sauce!

Nutrition Facts: Calories 223, Fat 19g (Saturated 12g, Trans 0), Cholesterol 62mg, Sodium 149mg, Carbs 8g (Fiber 1g, Sugars 4g), Protein 5g

Nutrition by: Nutritional facts powered by Edamam

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