Greek yogurt lightens this alfredo up, combine that with your healthy spiralized vegetables and you have a creamy and healthy dinner!
Preheat the broiler. Place an oven rack 2-4” (5-10 cm) from the heating element. For the vegetables, spiralize the zucchini with the the ribbon blade on the Veggie Spiralizer. Place in the Rockcrok® Everyday Pan. Using the fettuccine blade, spiralize the sweet potato. Arrange on top of the zucchini. (Note: Pan will be very full)
Microwave, covered, on HIGH 6-9 minutes or until the vegetables are crisp-tender. Drain the vegetable noodles well and press down with paper towels to get rid of any extra moisture.
Meanwhile, for the sauce, grate the Parmesan cheese with Microplane® Adjustable Fine Grater; set aside.
Place the butter, pressed garlic, nutmeg and salt in the Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until the butter is melted.
Place the cornstarch in a small bowl. Slowly whisk in the milk. Whisk the milk mixture into the batter bowl with the garlic mixture. Microwave, uncovered, on HIGH 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until thickened. Whisk until smooth. Stir in the Parmesan cheese and yogurt (sauce will be thick).
Add the sauce to the vegetable noodles in the pan. Top with shredded cheese and broil 2-4 minutes or until the cheese is melted. Remove from oven; top with tomatoes.
To save time, you may use 1 cup (250 mL) of jarred reduced-fat Alfredo sauce for the Greek Yogurt Alfredo Sauce.
Make sure to drain the vegetable noodles after cooking so the sauce doesn’t get too watery.
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