Fettuccine Alfredo used to be one of my favorite meal indulgences. Back before we changed our diet, I would eat a bowl full of it and then promptly be plagued by stomach pains. I don’t know why I kept making myself suffer, but it was just so darn tasty that I always felt like it was worth the pain. I think I’ve evolved quite a bit since then. And I avoid wheat as much as possible, since it pretty much always results in stomach cramps for me.
I haven’t had Alfredo pasta in probably five years. I decided I was way overdue in coming up with a better option for my family!
I love to take traditional recipes like chicken pot pie, cinnamon rolls, and chicken nuggets and change things up to make them better fit our lifestyle. So coming up with this recipe was right up my alley!
Most importantly, coming up with recipes that are simple and fast to throw together is vital–because we all want more time with our families around the dinner table!
One key to my success in less-stress meals is making a meal a weekly meal plan:
I got that adorable chalkboard on Etsy, and it’s been a life-saver for me! Every Sunday, I sit down and think about what I have on hand in my freezer and fridge and usually build my menu around those things. Sometimes I’ll be extra adventurous and involve the kids in the meal planning. They’re much more likely to love what I make if it was their idea. =) This process literally takes me 10 minutes, and is worth its weight in gold! The weeks that I didn’t prepare, I always end up staring into my fridge at 4 pm wondering what the heck to make.
What are your favorite meal planning tips?
Just as an FYI, we eat dairy occasionally, so this recipe does feature Horizon Organic heavy cream, butter and cheese.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- For the noodles:
- 5-6 zucchini
- 2 tsp salt
- For the sauce:
- 1/4 cup Grass-Fed Butter
- 1 cup Horizon Organic Heavy Cream
- 1 clove minced garlic
- 1.5 cups shredded Parmigiano Reggiano Cheese
- 2 TBSP dried parsley optional
Ingredients
|
- Using a spiralizer, shred your zucchini into noodles, and set aside in a colander. (see photo above)
- Bring a large pot of water to a rolling boil, then add zucchini noodles and salt.
- Cook for 5-6 minutes, then drain in colander.
- While those are cooking, add the butter and minced garlic to a saucepan over medium-low heat and melt together.
- Add heavy cream and cheese and stir to combine.
- Add in parsley and pour over zoodles, then toss to coat.
- Serve promptly.
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This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.
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