Thursday, June 22, 2017

Creamy Garlic Parmesan Zoodles

We finally figured out how to use the spiralizer attachment to go on the kitchen aid.  Kathleen made these for a quick lunch.  DELICIOUS!

Creamy Garlic Parmesan Zoodles
MomEndeavors.com


1 TBSP butter *for added flavor, we used leftover garlic butter (butter, fresh microplaned garlic, dried rosemary, dried oregano, black pepper, and red pepper flakes)
2 cloves garlic, minced
4 oz cream cheese
2-3 TBSP milk
¼ C Parmesan cheese
4-5 medium zucchini, spiralized (Salt the zucchini and let drain over a colander for 20 minutes or so to get rid of excess moisture)
salt & pepper to taste
*optional - sliced cherry tomatoes for garnish


In a large pan, melt butter over medium low heat. Then add minced garlic.
Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
Allow the cream cheese to melt and start forming a simple sauce.
Add in all the zucchini noodles. Toss the zoodles to coat with the sauce.
Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.
Serve immediately and enjoy!

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