I wanted to post this recipe as I was thinking it would be cute to serve for St. Patrick’s Day.
You know, the whole “green food” thing.
This is healthy, easy, tasty, and naturally green. Can’t go wrong with that.
This is actually a redo of 2 of our previous blogs – our Carrot Pasta With Cauliflower Alfredo Sauce and our Zucchini “Pasta”. I discovered that Sue had a spiralizer hiding in her cupboards so I
stole borrowed it to make this. If you have never heard of/seen a spiralizer you should Google it. They are really cool and my latest kitchen toy tool.
Expect more spiralized vegetable posts. Just sayin’
Zucchini Pasta With Cauliflower Alfredo Sauce
1/2 cup cauliflower, well cooked & drained
1/4 cup 1 % milk
1 Tbsp 0 fat plain Greek yogurt
1/2 tsp cornstarch
1 tsp butter
2 cloves garlic, minced
1 Tbsp dried chives
1 tsp dried parsley
1/4 cup Parmesan cheese, shredded
1 large zucchini
2 Tbsp Parmesan cheese
Prepare sauce – In a blender or food processor, process cooked cauliflower until smooth. Add in milk, Greek yogurt, and cornstarch. Process until very smooth.
In a small saucepan over medium heat, cook butter and garlic for about 2 minutes. Add in processed cauliflower mixture, chives, and parsley. Continue to cook mixture until it thickens, about 2 – 3 minutes.
Remove from direct heat and stir in the 1/4 cup of Parmesan cheese. Stir until cheese is melted and sauce is fairly smooth. Cover and keep warm.
Prepare zucchini “pasta” – Cut off ends of zucchini and run through the smallest blade of the spiralizer. (If you do not have a spiralizer then follow the instructions HERE.)
Place zucchini into a medium sized frying pan sprayed with cooking spray over medium heat. Cook and stir gently until zucchini is cooked – this will only take a few minutes. If you cook it too long it will go soggy. You basically just want to heat it through.
Drain off any water that is in the pan. If necessary you can scoop the zucchini into a colander and then place it back in the pan when it is drained.
Scoop the cauliflower alfredo sauce into the pan with the zucchini.
Stir until sauce is evenly distributed and dish is warmed through.
Remove from pan and serve hot. Sprinkle with remaining 2 Tbsp of Parmesan cheese.
So. Darn. Good.
I am loving the spiralizer as it makes the vegetables really feel like noodles. I was able to spin this on my fork, just like real spaghetti.
So, anyway, there you have it. A healthy, tasty, fun meal you could totally serve for St. Patrick’s Day.
Oh, yeah, and the nutritional info is pretty sweet.
For the entire recipe (it’s a single serving and it’s HUGE) it is:
329 calories, 29 carbs, 16 fat, and 24 protein.
P.S. – If Sue says anything about a missing spiralizer…. you know nothing….