Zucchini Noodle Alfredo

Ingredients

• 1/2 Cup Pine Nuts, Or To Taste (optional)

• 4 Zucchini, Sliced

• 3 Tablespoons Extra-Virgin Olive Oil

• 1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms

• 1 Cup Chopped Asparagus

• 4 Ounces Prosciutto, Chopped

• 1 Cup Alfredo Sauce, Or As Desired

• 1/2 Cup Frozen Peas, Thawed

• 1/2 Cup Cherry Tomatoes, Halved

• 1 Pinch White Pepper

• 1 Pinch Nutmeg

• 1 Tablespoon Chopped Fresh Basil, Or To Taste

Directions

1. Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes.

2. Slice zucchini into noodle-shaped strands using a spiralizing device.

3. 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.

4. 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.

5. Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.

Variation: If you want to use real Angel Hair pasta instead do so. You can chop the zucchini and add when you cook the rest of the vegetables.