Description
A light and flavorful Lemon Basil Zucchini Pasta Alfredo featuring spiralized zucchini noodles tossed in a creamy Parmesan and lemon-infused sauce, accented with fresh basil and a hint of garlic. This low-carb, gluten-free pasta alternative is perfect for a quick and healthy meal with a refreshing citrus twist.
Ingredients
Scale
Zucchini Noodles
- 3 medium zucchinis (spiralized into noodles)
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
Seasoning & Garnish
- 1/2 cup fresh basil leaves (chopped)
- Salt and pepper to taste
- Optional: Red pepper flakes for a spicy kick
Instructions
- Prepare Zucchini Noodles: Use a spiralizer to create zucchini noodles or purchase pre-spiralized zucchini. Set aside.
- Heat Olive Oil: In a large skillet, warm 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté Garlic: Add the minced garlic to the skillet and cook, stirring frequently, until fragrant and lightly golden, about 1 minute.
- Add Heavy Cream: Pour in 1 cup of heavy cream, stirring gently, and bring to a gentle simmer to prepare the base of the Alfredo sauce.
- Incorporate Parmesan Cheese: Gradually whisk in 1 cup of grated Parmesan cheese until fully melted and the sauce reaches a creamy consistency.
- Add Lemon Zest and Juice: Stir in the zest and juice of one lemon to infuse the sauce with fresh, citrusy brightness.
- Toss Zucchini Noodles: Add the prepared zucchini noodles to the skillet, tossing gently to coat them thoroughly with the creamy sauce.
- Season the Dish: Season with salt and freshly ground pepper to taste, and if desired, add red pepper flakes for a subtle spicy kick.
- Add Fresh Basil: Remove the skillet from heat and stir in the chopped fresh basil leaves to retain their vibrant flavor and color.
- Serve Warm: Plate the pasta immediately and garnish with extra basil leaves and Parmesan cheese if desired for an elegant presentation.
Notes
- For a dairy-free option, substitute heavy cream and Parmesan cheese with plant-based alternatives.
- Do not overcook zucchini noodles; they should remain slightly crisp to avoid sogginess.
- Add red pepper flakes sparingly to balance heat with the creamy sauce.
- Fresh lemon juice brightens the sauce but add gradually to control tanginess.
- This recipe is naturally gluten-free and low-carb, making it suitable for keto diets.
