Spaghetti Zucchini with Alfredo Sauce
Ingredients
- 1 medium size zucchini
- 1 garlic clove
- 3 medium size mushrooms
- 1 tbs Papa Vince Extra Virgin Olive Oil
- Papa Vince Sea Salt
- Black Pepper
- 1/2 cup of heavy cream
How to make Spaghetti Zucchini
- Slice the zucchini into spaghetti strips using the Papa Vince peeler.
- Clean the mushrooms and then slice using the Papa Vince peeler.
- Using a low heat, add 1 tbsp Papa Vince EVOO in a frying pan.
- Grate the garlic clove into a paste right into the frying pan.
- Add the mushrooms before the garlic turns golden, maintain a low heat.
- When the mushrooms start to become crunchy, add in the heavy cream.
- Stir the cream gently until it becomes thicker, then add the zucchini.
- Cook for about 3 minutes and then serve and enjoy.
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 10 min
- Serves: 1 person
Background
A vegetarian, gluten free twist on an Italian Classic dish. If you're a pasta lover, of course you can also serve the sauce over your favorite pasta. It's simple & delicious!
Video
Also in Recipe
Baked Potatoes with Lemon & Fennel
Chef Federico invites us into his home in Rome, Italy where he & his mom make some oven baked potatoes with lemon & fennel.
Zucchini Noodle Salad
This is a quick & easy Keto friendly recipe that you can put together in less than 10 minutes. Zucchini is high in water & fiber and low in carbs so it's a great choice to include on the Keto diet. By making your own dressing with EVOO & Lemon Olive Oil, you're adding good healthy fats to your diet that will nourish your body & make you feel fuller for longer.
Crispy Brussel Sprouts with Lemon Olive Oil
The Lemon Olive Oil pairs beautifully with these mini cabbages but you can also use Papa Vince Extra Virgin Olive Oil if you prefer. This recipe is not only delicious but is compatible with all the popular low carb, high fat diets.
√ Keto Diet √ Mediterranean Diet √ Whole30 Diet √ Paleo Diet √ Vegan
Esther Milne
Author