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Zucchini Alfredo

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Zucchini Alfredo picture
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Preparation

15min

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Cooking

15min

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Total

30min

Allergens:

wheat

peanut

dairy

Ingredients

servings iconAmount:
g / servings
Egg noodles image
Egg noodles

Cereal Grains and Pasta

38g/1cup
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Zucchini squash image
Zucchini squash

Vegetables and Vegetable Products

124g/1cup, chopped
Reduced fat milk image
Reduced fat milk

Dairy and Egg Products

245g/1cup
Cream cheese image
Cream cheese

Dairy and Egg Products

18g/1tbsp
Basil image
Basil

Spices and Herbs

2.5g/5leaves
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Parmesan cheese image
Parmesan cheese

Dairy and Egg Products

100g/1cup

Direction

1

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.

2

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.

3

Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Nutritional Facts
Amount:
192.26666666666665g

/

65%20%15%

338

Kcal
Carbs46.4g
Protein14g
Fat10.9g

For a serving size of 1 servings

Calories
338.1kcal
% Daily Value*
Carbs
46.4g
Protein
14g
Fat
10.9g
iron
1.5mg
transFat
0.1g
vitaminD
0.4µg
vitaminA
398.4µg
vitaminC
15.7mg
vitaminB6
0.3mg
sugar
4.2g
calcium
166.5mg
potassium
457.4mg
saturatedFat
2.7g
cholesterol
55.1mg
sodium
237.2mg
fiber
2.8g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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