Zucchini Noodle Alfredo Recipe

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  • 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


  1. 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.
  2. Place cauliflower in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave for 5 minutes, or until soft.
  3. 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.
  4. 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.
  5. Transfer noodles to a strainer, and thoroughly drain excess liquid.
  6. Combine drained noodles and sauce in a large bowl and mix well. Reheat, if needed.
  7. Top each serving with 1/2 tbsp. of remaining Parm.

Nutrition Information:

Makes 2 servings | 1/2 of recipe (about 2 cups) | SmartPoints: 4

  • 247 calories
  • 8g total fat (4g sat fat)
  • 789mg sodium
  • 30g carbs
  • 9.5g fiber
  • 18.5g sugars
  • 20.5g protein

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