Turning zucchini in to pasta is a great lower carb and gluten free alternative to regular pasta. It’s great for a light dinner.
Zucchini Ribbon Pasta with Cream Sauce
Servings
4 Servings
Ingredients
- 1 tablespoon Olive Oil
- 3 Cloves Garlic chopped
- 1 Red Pepper chopped
- 5 ounce Cremini Mushrooms Sliced
- 1 large Zuchinni
- 2 teaspoon Salt
- 1 teaspoon Ground Pepper
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Olive Oil
- 3 Cloves Garlic chopped
- 6 ounce Temp Tee Whipped Cream Cheese
- 1/4 cup Milk
- 1/4 cup Shredded Parmesan Cheese
- 1 teaspoon Ground Pepper
Instructions
- Slice up the zucchini in to ribbons. I like using a peeler or cheese slicer for this.
- Place the zucchini in colander and sprinkle a little salt over and let it sit a few minutes to release some of the liquid.
- Heat up the tablespoon of olive oil in a large pan.
- Add in the chopped garlic, red pepper and mushrooms. Cook for a few minutes. Add in the salt, pepper and red pepper flakes.
- Add in the drained zucchini ribbons. Cook for another 5 minutes.
- For the cream sauce:
- In a small saucepan, heat up the teaspoon of olive oil.
- Add in the chopped garlic and cook a few minutes.
- Add in the cream cheese and milk and stir together until everything is well combined. Stir in the cheese and ground pepper.
- Pour over the zucchini mixture and stir to combine.
- Add additional salt and pepper to taste.
- Serve and enjoy!
Leave a Reply