Zucchini Noodle Alfredo
Ingredients
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1/2 Cup Pine Nuts, Or To Taste (optional)
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4 Zucchini, Sliced
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3 Tablespoons Extra-Virgin Olive Oil
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1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms
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1 Cup Chopped Asparagus
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4 Ounces Prosciutto, Chopped
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1 Cup Alfredo Sauce, Or As Desired
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1/2 Cup Frozen Peas, Thawed
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1/2 Cup Cherry Tomatoes, Halved
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1 Pinch White Pepper
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1 Pinch Nutmeg
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1 Tablespoon Chopped Fresh Basil, Or To Taste
Directions
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Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes.
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Slice zucchini into noodle-shaped strands using a spiralizing device.
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Heat olive oil in a skillet over medium heat; cook and stir mushrooms, asparagus, and prosciutto until vegetables are tender and prosciutto is slightly crisp, 6 to 8 minutes.
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Stir Alfredo sauce, peas, and zucchini into vegetable-prosciutto mixture; toss gently and simmer over low heat until sauce is heated through, 2 to 3 minutes. Mix tomatoes into zucchini mixture and remove skillet from heat.
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Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.