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Gluten-Free Zucchini Noodles With Alfredo Sauce

Published: March 28, 2016 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Beginner
Cook Time Cook Time 5 Minutes
Serves Serves 4
Gluten-Free Zucchini Noodles With Alfredo Sauce
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Average Rating: 5 | Rated By: 2 users

This gluten-free vegetarian Italian dinner is made with zucchini noodles and a lighter version of gluten-free alfredo sauce.  The simple recipe is low carb and grain-free. When following a low carb diet this is a must-have recipe to satisfy your pasta cravings!

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Ingredients

  • 1 pound (3 medium-sized) yellow or green zucchini skin on, spiralized
  • 1 ½ cups milk, or more if needed
  • 1 cup ricotta cheese
  • ½ cup freshly grated Parmesan cheese plus some for topping
  • 4 garlic cloves, minced
  • 2 tsp. GF dried oregano
  • Sea salt and GF ground black pepper, to taste

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    Instructions

  • Steam zucchini noodles for 1 minute and set aside. Or you can stir-fry the zucchini with little olive oil in a non-stick pan for 2 minutes
  • Add milk, ricotta cheese, Parmesan cheese, garlic and oregano into a large saucepan and mix. Cook over medium heat until the sauce thickens while stirring, about 4 – 5 minutes. If the sauce is too thick add more milk. Taste and season with salt and pepper
  • Add zucchini noodles and gently mix
  • Serve in bowls and sprinkle with Parmesan cheese


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