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Avocado Alfredo with Zucchini Noodles
10 min prep time
10 min cook time
4servings
Recipe by
Christy Brissette, MS, RD
Photo by
Renée Comet
How to Make Avocado Alfredo with Zucchini Noodles
Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini.
Watch the Avocado Alfredo Cooking Class
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10 min prep time
10 min cook time
4servings
1 cup
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Step-By-Step Instructions:
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In a blender or food processor, puree the avocado flesh with 2 tbsp of the parmesan cheese, lemon juice, salt and pepper.
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Heat the oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini noodles and sauté, stirring frequently, until crisp-tender, about 3 minutes.
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Remove the skillet from the heat, then add the avocado puree. Mix with tongs to coat the zucchini noodles and warm the avocado sauce.
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Serve immediately. Top each serving with the remaining cheese and parsley.
Nutrition facts
4 Servings
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Serving Size
1 cup
- Amount per serving Calories 180
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Total Fat
15g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 190mg
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Total Carbohydrate
11g
- Dietary Fiber 6g
- Total Sugars 3g
- Added Sugars 0g
- Protein 4g
- Potassium 640mg
- Phosphorous 100mg
Ingredients
avocado
2 whole
Parmesan cheese (grated, divided use)
1/4 cup
lemon juice
1/2 tbsp
salt
1/4 tsp
black pepper
1/4 tsp
avocado oil
1 tbsp
garlic (minced)
2 clove
zucchini noodles
4 cup
chopped fresh parsley
2 tbsp
Reviews & Ratings
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This tastes absolutely NOTHING like Alfredo Sauce. It will need at least triple the amount of parmesan to even come close.
What it DOES taste like is Guacamole on Zoodles.
The picture also does not look at all like mine. Mine was full on deep deep green like the flesh of the Avocado.
All that being said, it wasn't bad. If I were to make it again, I would double down on the Guacamole idea and add some tomato and onion. Probably throw in some cayenne as well, or some low sodium hot sauce.
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