I just love this recipe for so many reasons! It's low fat, creamy, healthy, easy and my kids eat it because they don't realize that there's zucchini in it! This recipe is shredded zucchini in a creamy parmesan/basil sauce!
I found this recipe on GroupRecipes.com. and tweaked it to make it low fat! It was posted by a member named Dutchie326. I was hooked the first time I tried it! And I was making it once a week for a very long time! It cooks up so fast and really satisfies my creamy pasta cravings!
This recipes serves 4-6 people.
INGREDIENTS:
3 Tbsp olive oil, extra virgin
4 lg cloves garlic-minced
4 c zucchini-peeled and shredded
1 c milk-reduced fat-not skim
8 oz low fat or fat free cream cheese
1/2 c fresh basil-chopped
salt & pepper to taste
1/2 c grated parmesan cheese-a must
DIRECTIONS:
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 and set aside.
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.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
Season with salt and pepper, and add the Parmesan cheese. Serve over the cooked egg noodles.
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