Zucchini Alfredo (made low-fat!)

My childhood memories are more-or-less limited to Rugrats and Nintendo 64 (aka the good old days)…but from what I can recall, zucchini was one of those vegetables that made us whine and groan and mumble whenever it the star ingredient at the dinner table.

In case you can’t imagine it, it went something like this: “Moooooooooomm!”

My mom used to make it only one certain way, and although my taste buds have matured enough for me to appreciate it now, it certainly wasn’t appealing back then.

But let me tell you something…if my 6-year-old self had tried this zucchini alfredo…she would have been shocked. From that point on, she would have liked zucchini. Loved zucchini. Possibly eaten zucchini while playing with her barbies.

Okay, not really to that last part. But seriously, this is some good alfredo.

I made the sauce low-fat by using low-fat milk and fat-free cream cheese just so you can have seconds…not that it matters, because you’d probably have seconds anyway.

But now you don’t have to feel guilty!

You’re welcome.

Zucchini Alfredo

Ingredients

•     1 (16 ounce) package pasta (I used fettuccine)
•     1 tablespoon butter
•     4 cloves garlic, minced
•     1 onion, diced
•     4 cups grated zucchini (about 2-3 zucchinis)
•     1/2 cup sliced mushrooms
•     1/2 cup low fat (or fat free) milk
•     4 ounces cream cheese, cubed (I used 3 ounces fat-free and 1 ounce full cream)
•     2 teaspoons basil (you can use more or less depending on your taste)
•     2 teaspoons oregano (you can use more or less depending on your taste)
•     2 teaspoons parsley (you can use more or less depending on your taste)
•     salt and pepper to taste (this dish NEEDS salt)
•     grated Parmesan cheese (optional, for garnish)

Directions

1. Bring a large pot of lightly salted water to a boil. Add noodles and cook until al dente; drain.
2. Heat the butter in a large skillet. Stir in garlic and onion, and cook 2-3 minutes. Mix in mushrooms and zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil, oregano, and parsley. Season with salt and pepper.
4. Serve over the cooked pasta and sprinkle with Parmesan cheese.