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- 4 medium zucchini, spiralized - 3 cloves garlic, minced - 1 cup cauliflower, steamed - 1 cup vegetable broth - 1/4 cup nutritional yeast - Juice and zest of 1 fresh lemon - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish In this recipe, the main ingredients shine. Zucchini becomes your zoodles, which are a healthy pasta swap. Garlic brings that warm, fragrant note. Cauliflower adds creaminess without dairy. Vegetable broth enhances the flavor base. Nutritional yeast gives that cheesy taste. Fresh lemon juice and zest brighten the dish. For seasonings, olive oil helps sauté and adds richness. Salt and pepper balance the flavors. Fresh parsley not only looks good but adds freshness. Each ingredient plays a role in making this dish a flavorful and healthy meal. {{ingredient_image_2}} - Spiralizing the zucchini: Start by spiralizing the zucchini into zoodles. Use a spiralizer for neat, long strands. If you don't have one, a vegetable peeler works too. Just peel thin strips until you reach the center. Set these zoodles aside for later. - Sautéing garlic in olive oil: In a large skillet, heat one tablespoon of olive oil over medium heat. Add three finely minced garlic cloves. Sauté for one to two minutes. Stir often and watch closely so the garlic doesn’t brown. - Cooking cauliflower and broth mixture: Next, add one cup of steamed cauliflower florets to the skillet. Pour in one cup of vegetable broth. Bring this mix to a gentle simmer. Let it cook for about five minutes until the cauliflower warms through. - Blending until creamy: Remove the skillet from the heat. Use an immersion blender to blend the mixture until it is smooth and creamy. No immersion blender? Carefully transfer to a regular blender. Blend and return it to the skillet. - Tossing zoodles in the skillet: Using the same skillet, add the zoodles. Toss them gently in the residual heat for two to three minutes. Cook until they are just tender yet still have a bit of bite. - Coating zoodles with Alfredo sauce: Pour the creamy lemon garlic Alfredo sauce over the zoodles. Toss gently to coat all the noodles. Heat through for one to two minutes. This ensures everything is warm and combined perfectly. To make great zoodles, start by avoiding excess moisture. After spiralizing the zucchini, place them on a paper towel. Let them sit for a few minutes to soak up the water. This step helps keep your dish from getting watery. Cook the zoodles for only 2-3 minutes. You want them tender but still firm. This keeps the texture nice and prevents them from being mushy. You can adjust the lemon and garlic to your taste. If you love lemon, add more juice and zest. For garlic lovers, feel free to increase the cloves. Fresh herbs work best for flavor, but dried herbs are fine too. If using dried herbs, remember to use less, as they are more potent. Fresh parsley adds brightness and color. Don't skip this garnish! An immersion blender is great for this sauce. It makes blending easy and keeps your cleanup simple. If you don’t have one, a regular blender works fine. Just be careful when transferring hot liquids. Blend until smooth for a creamy consistency. If the sauce seems too thick, add a little vegetable broth to thin it out. This keeps the sauce saucy and delicious. Pro Tips Use Fresh Zucchini: Choose firm, fresh zucchini for the best texture and flavor in your zoodles. Adjust Creaminess: For a creamier sauce, add more steamed cauliflower or a splash of coconut milk to the blend. Season to Taste: Always taste your sauce before serving and adjust the seasoning with more lemon juice or salt as needed. Garnish Generously: Fresh parsley not only adds color but also enhances the dish's flavor, so don’t skimp on the garnish! {{image_4}} If you need gluten-free options, the zoodles are a great choice. Zucchini noodles fit perfectly for anyone avoiding gluten. For the sauce, you can use coconut cream instead of dairy. It gives a nice creamy texture without milk. To boost protein, consider adding grilled chicken or shrimp. Cook them in the same skillet for added flavor. For a vegan option, try chickpeas or tofu. They soak up the sauce well and add a nice bite. You can mix in more vegetables for extra color and taste. Spinach, bell peppers, or broccoli work well. For seasonal freshness, use veggies like asparagus in spring or squash in fall. This keeps your dish bright and varied. To keep your Lemon Garlic Zoodle Alfredo fresh, follow these tips: - Refrigeration: Store leftovers in an airtight container. They will last up to 3 days. - Freezing: You can freeze the zoodles and sauce separately. Use freezer-safe bags to avoid freezer burn. They can last for up to 2 months. When you reheat, aim to keep the texture nice: - Stovetop Method: Heat on low in a skillet. Stir gently until warmed through. - Microwave Method: Use a microwave-safe bowl. Heat in 30-second bursts, stirring in between. To avoid sogginess, do not overheat. This will help keep the zoodles firm and delicious. Enjoy! Yes, you can make Lemon Garlic Zoodle Alfredo ahead of time. Here are some tips for meal prep and storage: - Prepare the Zoodles: You can spiralize the zucchini and store it in an airtight container in the fridge for up to two days. - Make the Sauce: You can prepare the lemon garlic Alfredo sauce in advance. Store it in a sealed jar in the fridge for up to three days. - Combining: When ready to eat, just warm the sauce and toss it with fresh zoodles. This keeps the zoodles crisp. If you need an alternative for nutritional yeast, try these options: - Grated Parmesan Cheese: This adds a cheesy flavor. Use it if you're not dairy-free. - Cashew Cream: Blend soaked cashews with water for a creamy texture. - Hemp Seeds: They give a nutty taste and boost nutrition. Use them for a vegan option. To tell when zoodles are done, look for these signs: - Color: They should turn a brighter green. - Texture: Zoodles should be tender but still have a bit of bite. - Time: Cook them for about 2-3 minutes in the skillet. If they are too soft, they may become mushy. This blog post explored a tasty zoodle dish. We covered key ingredients, step-by-step cooking, and smart tips. You learned how to make a creamy sauce with garlic and cauliflower. We highlighted easy ways to add flavor and adjust for diet needs. In the end, cooking can be fun and creative. Feel free to try different veggies or proteins for variety. Enjoy your meal while knowing it’s healthy and delicious!

Lemon Garlic Zoodle Alfredo

A creamy and healthy pasta alternative made with spiralized zucchini and a delicious lemon garlic sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 medium zucchini, spiralized into zoodles
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely minced
  • 1 cup cauliflower florets, steamed until tender
  • 1 cup vegetable broth
  • 0.25 cup nutritional yeast
  • 1 tablespoon freshly squeezed lemon juice
  • 1 lemon zest of
  • to taste salt and freshly cracked pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Begin by spiralizing the zucchini into zoodles using a spiralizer. If you don't have a spiralizer, you can use a vegetable peeler to create thin strips resembling noodles. Set the zoodles aside for later use.
  • In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic and sauté for 1-2 minutes, stirring frequently, until the garlic becomes fragrant but takes care not to let it brown.
  • Next, add the steamed cauliflower florets to the skillet and pour in the vegetable broth. Bring the mixture to a gentle simmer, allowing it to cook for approximately 5 minutes until the cauliflower is heated through.
  • Remove the skillet from the heat. Using an immersion blender, blend the cauliflower and broth mixture until it is smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture to a regular blender and blend until smooth, then return it to the skillet.
  • Stir in the nutritional yeast, freshly squeezed lemon juice, and lemon zest into the creamy cauliflower mixture. Mix well to combine and season with salt and freshly cracked pepper to taste.
  • Using the same skillet that you used for the garlic, add the zoodles and toss them gently in the residual heat for about 2-3 minutes, or until they are just tender but still have a bit of bite.
  • Pour the lemon garlic Alfredo sauce over the zoodles, gently tossing until all the noodles are well coated with the sauce and heated through, about 1-2 minutes.
  • Serve immediately, garnished generously with freshly chopped parsley on top to add a pop of color and freshness.

Notes

For a richer flavor, consider adding more nutritional yeast or a pinch of red pepper flakes for heat.
Keyword gluten-free, healthy, vegan, zoodles