Cream Cheese Zucchini Alfredo |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mother always told me to never plant more than one zucchini unless I have a lot of friends. This year, I planted my first garden, and I planted 3 zucchini seeds, thinking maybe one would grow if I was lucky. Well, 2 of them grew and I am overrun with zucchini! Luckily, my Facebook friends came to my rescue with a bunch of delicious recipes. Ingredients:
1 (12 ounce) package egg noodles, uncooked |
3 tablespoons vegetable oil |
2 cloves garlic, minced |
4 cups zucchini, shredded |
1/2 cup milk |
4 ounces cream cheese, cubed |
1/2 cup fresh basil, chopped |
salt and pepper |
parmesan cheese, grated (optional, to taste) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
4. Season with salt and pepper, and sprinkle with Parmesan cheese.
5. Serve over the cooked pasta.
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