Zucchini Alfredo

An old school sauce with zucchini noodles.  You can top with chicken breast or leave it a vegetarian meal.  From Food and Drink Winter 2017.  I don’t have a spiralizer so I just cut long thin slices of zucchini.

1 cup 35% cream
2 cloves garlic, minced
2 tbsp butter
1/2 tsp salt
2/3 cup grated Parmesan
Black pepper to taste
4 large zucchini
1 tbsp olive oil

• In a medium saucepan over medium low heat, pour in 2/3 cup cream; stir in garlic, butter and salt.  Simmer for 5 minutes, allowing the sauce to slightly thicken while making sure it never boils.  Add remaining cream and simmer for 3 minutes more, then stir in cheese and simmer until sauce is noticeably thicker, about 2 to 4 minutes.  Taste to adjust seasoning and add pepper if need be. Set aside.
• Wash zucchini and trim both ends to make them flat.  Place onto the spiralizer glider, making sure the centre of the zucchini is aligned with the circular centre blade.  Push the glider towards the from blades as you turn the handle and watch as your spiralled zucchinis materialize.  Keep a bowl nearby to collect noodles and clean out the pulp and cores as you go.  Toss with olive oil.
• Heat a large frying pan over medium high heat.  Add zucchini and cook in several batches, stirring often until just cooked and tender, about 5 minutes.  Season with salt and pepper to taste. Add Alfredo sauce into pan with hot zucchini noodles, toss to coat and serve hot with a few grinds of fresh black pepper.

Serves 4