Alfredo Sauce with Zoodles

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Nothing is inherently hard about making Alfredo sauce — you heat some cream. You add the cheese. You stir.

Easy. Simple.

But, things can go wrong. On my first go, I used an all-Parmesan recipe, which was far too salty. It was good, but extremely salty. But that wasn’t the only problem: Something about that cheese I used didn’t quite melt right. The end sauce was creamy, but it had little specks of parmesan in it, that just wouldn’t go away. Did I overheat the milk? Was the cheese I used just weird?

Then I read a suggestion for using mozzarella over Parm. By using mostly mozzarella and adding a hint of Parmesan, you get a magically smooth, melty sauce. But I found the finished product to lack a certain pop of flavor that the first go had offered. Mozzarella was too bland for an impactful sauce.

So I mixed the two — why not? — and held my breath for the results. At first, the ratios were off — too much cheese to milk (hard to believe that’d be possible, but it is, apparently) produced a awkwardly think sauce. But I gave it one more go! The same cheese blend; a little more cream. That’s the spot.

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Alfredo Sauce with Zoodles

Published August 6, 2014 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

¼ cup butter

1-1/4 to 1-1/2 cup heavy cream

1 clove garlic, crushed

3/4 cups freshly grated Parmesan cheese

3/4 cups grated mozzerella

To serve: ¼ cup chopped fresh parsley

To serve: 2 medium zucchini

Directions:

1. Make the sauce: heat butter, crushed garlic, and cream in a sauce pan over medium heat.
2. When butter is fully melted, reduce heat to low and add the mozzarella and Parmesan, whisking thoroughly until cheese is melted and fully incorporated. Sauce will begin to thicken. Continue to heat over low, stirring constantly, until sauce is thick enough to coat the back of a spoon. Remove from heat.
3. Cut stem from zucchini and, using a spiralizer, make zoodles. Heat a skillet with 1 tablespoon of butter. When butter is melted, add zoodles and sauté, turning zoodles occasionally, for several minutes until they are soft.
4. Divide zoodles amongst serving plates, and ladle Alfredo sauce over top. Garnish with parsley.
5. Serving suggestion: grilled or roasted chicken breast, sliced or cut into bite-sized pieces is a great way to add protein to this dish for a heartier meal.

Note: (I use this Spiralizer), and recommend it. If you do not own a spiralizer, you can try cutting the zucchini into thin strings by hand (with a knife). I used to do it this way- it works but takes a lot of patience, and the "noodles" do not come out as long