Summer Squash Noodles with Alfredo
I think I’ve figured it out: You can’t do vegetable noodles with a vegetable sauce (like pesto or marinara) because it’s too many vegetables and it just tastes like a salad or a side dish or whatever, and you’ll miss the pasta. BUT with a cream-based sauce you don’t miss the pasta at all! And you can actually be happy about the fact that it’s not quite as unhealthy as it tastes (and that you’ve figured out another use for the endless supply of squash that is summer) That’s why the Spaghetti Squash with Mushroom Cream Sauce was so good, and why this was so good! Also cooking the noodles helps. Here’s how it went:
Make the Noodles (from Happy Being Healthy)
– Spiralize your summer squash on the thin setting – if you have a spiralizer, otherwise just julienne or use a peeler. But know that I’m not a huge appliance-buyer (given the whole nyc-apartment-kitchen-size thing) and I got a spiralizer for just this purpose, and am endlessly happy with the decision
– Sauté the noodles in olive oil with salt and pepper until they are your desired doneness ~10 minutes
Make the Alfredo Sauce (from All Recipes)
– Melt some butter in a little pot (I used maybe 2tbsp, which is about half of what they called for – based purely on the fact that I’m now out of butter, but in the end I didn’t miss it)
– Add in ~1/2c cream and let simmer on med-low for ~5 minutes (I used half-and-half and, again, wasn’t sad about the substitution)
– Add in chopped garlic – I did 2 cloves which was about 4 times what they called for, and it was delicious!
– Add in herbs. They said parsley, I only had dried: basil, oregano, thyme, and cilantro, so I used all of those
– Add in cheese – they said 3/4c parmesan. I used probably less than that, and I used a mix of goat Gouda and Gruyere (does this still count as Alfredo? Not sure, but it totally worked!!)
– Once the cheese is melted, combine the sauce with the noodles, and serve!!