Veggie Noodles with Greek Yogurt Alfredo Sauce
Greek yogurt lightens this alfredo up, combine that with your healthy spiralized vegetables and you have a creamy and healthy dinner!
Ingredients
- Vegetables
- 4 large zucchinis, ends trimmed, cut into halves or thirds
- 1 medium sweet potato, peeled, ends trimmed, cut in half
- Sauce
- 1 oz (30 g) fresh Parmesan cheese (1/4 cup/50 mL grated)
- 1 tbsp (15 mL) butter
- 2 garlic cloves, pressed
- 1/4 tsp (1 mL) ground nutmeg
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) gluten-free cornstarch
- 1/2 cup (125 mL) milk
- 3/4 cup (175 mL) 2% plain low-fat Greek yogurt
- Toppings
- 3/4 cup (175 mL) shredded Italian cheese blend or shredded mozzarella cheese
- 1 plum tomato, seeded and chopped
Directions
- 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.
Yield:
- 6 servings of 1 cup/250 mL
Nutrients per serving:
Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 17 g, Fiber 3 g, Protein 12 g
Cook's Tips:
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.