How to Make Zucchini Noodle Alfredo with Pesto Cream & Toasted Pine Nuts
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Pat zucchini noodles dry with paper towels and set aside.
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Melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds.
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Pour in heavy cream and bring to a simmer. Whisk in pesto and parmesan until smooth.
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Add zucchini noodles, salt, and pepper. Toss and cook for 2-3 minutes until just tender.
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Transfer to bowls and top with toasted pine nuts. Serve immediately.
Pro Tips for Perfect Zucchini Noodle Alfredo with Pesto Cream & Toasted Pine Nuts
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium zucchini, spiralized, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Zucchini Noodle Alfredo with Pesto Cream & Toasted Pine Nuts?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Zucchini Noodle Alfredo with Pesto Cream & Toasted Pine Nuts?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium zucchini, spiralized?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.