I have to state that this is one of my favorite recipes thus far. I LOVED it and my kids thought it was cool, cool enough to eat.
Start with three med-large zucchini and a julienne peeler. (Amazon.com has them for 7.99 or I'm sure you can find them anywhere). Julienne the zucchini, skin and all, until you start cutting into the seeded area. You only want noodles made from the skin and fleshy part. Set "noodles" aside and make the sauce.
ALFREDO SAUCE
1/4 C butter
1/4 C flour
2-3 Tbsp olive oil
1 1/2 Tbsp fresh Italian parsley, chopped
1 1/2 Tbsp fresh Basil, chopped
1/2 tsp salt
1/2 tsp chicken bouillon
1/8 tsp ground pepper
3 large garlic cloves, minced
2 C half and half
1/2 C freshly grated parmesan
Melt butter and olive oil together in saucepan. Add garlic, basil, and parsley. Saute for a minute or so, then add the flour. Cook flour mixture for another couple of minutes. Add half and half, salt and pepper and chicken bouillon. Stir until thickened into a nice sauce. Remove from heat and stir in parmesan cheese. Cover and set aside.
To steam noodles, place in steamer basket. When water is up to boil and steaming, cover and let cook for a quick five minutes - much more than that will make the noodles mushy.
Serve Alfredo over noodles. I also chunked up some blackened lemon chicken and next time I'll serve a bread of some sort. Serves 6
2 comments:
MMM...I think I will plant zuchinni next year!
I thought that this was great, but I have to say that the best part was the alfredo we cooked it with...mmmm we use it all the time now.
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