Introduction

Zucchini Noodles with Olive Garden Alfredo Sauce is the perfect low-carb twist on a classic Italian favorite. For those who crave creamy Alfredo pasta but want to maintain a healthier, low-carb lifestyle, this dish offers a guilt-free way to indulge. Zucchini noodles, or “zoodles,” replace traditional pasta, offering a light, fresh, and nutrient-packed base. Topped with a rich, velvety Alfredo sauce reminiscent of the famous Olive Garden recipe, this dish provides all the decadence without the carbs. Grated Parmesan and chopped walnuts add texture and flavor, making this an irresistible low-carb comfort food that’s both healthy and delicious.

Ingredients:

For the Zucchini Noodles:

• 4 medium zucchini (spiralized into noodles)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Alfredo Sauce (Low-Carb Olive Garden Style):

• 1 cup heavy cream
• 3/4 cup unsalted butter (1 1/2 sticks)
• 1 cup grated Parmesan cheese (preferably fresh)
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 1/4 teaspoon black pepper
• Salt to taste
• 1/4 teaspoon nutmeg (optional, for added depth of flavor)

For the Topping:

• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped walnuts (toasted for extra flavor)

For the Dressing (Alfredo Glaze):

• Extra Alfredo sauce (for drizzling over top)

Preparation:

Step 1: Prepare the Zucchini Noodles

• Begin by spiralizing the zucchini into noodles using a spiralizer or vegetable peeler.
• Sprinkle the zoodles lightly with salt and let them sit in a colander for 10-15 minutes to drain excess water.
• After the zucchini has released some water, gently pat them dry with paper towels to remove excess moisture. This helps prevent a soggy dish.

Step 2: Sauté the Zucchini Noodles

• Heat olive oil in a large skillet over medium heat.
• Add the zucchini noodles and sauté for 2-3 minutes, just until slightly softened. Be careful not to overcook the noodles, as they can become too soft and watery. You want them to retain a slight bite, similar to al dente pasta.
• Season with salt and pepper to taste, then remove from the heat and set aside.

Step 3: Prepare the Alfredo Sauce

• In a medium saucepan over low heat, melt the butter.
• Once the butter is melted, slowly add the heavy cream, stirring constantly to combine.
• Stir in the grated Parmesan cheese gradually, allowing it to melt into the sauce.
• Add garlic powder (or fresh garlic), black pepper, and a pinch of salt. If you like a deeper, richer flavor, you can also add a dash of nutmeg.
• Stir the sauce continuously over low heat for about 5-7 minutes until it thickens and becomes creamy.
• Taste the sauce and adjust seasoning with more salt and pepper, if necessary.

Step 4: Combine the Zucchini Noodles and Alfredo Sauce

• Add the cooked zucchini noodles to the Alfredo sauce and toss gently to coat them evenly with the sauce.
• Allow the noodles to sit in the sauce for a minute or two so that they absorb some of the rich flavors.

Step 5: Toast the Walnuts (Optional)

• If desired, toast the chopped walnuts in a small dry skillet over medium heat for 2-3 minutes until they become fragrant and lightly golden. This adds a wonderful nutty flavor and crunchy texture to the dish.

Step 6: Serve and Garnish

• Transfer the Alfredo-coated zucchini noodles to serving plates.
• Sprinkle generously with grated Parmesan cheese and top with toasted walnuts for extra flavor and crunch.
• Drizzle with a bit of extra Alfredo sauce to enhance the richness.

Cooking Notes:

• Zucchini Preparation Tip: For even firmer zucchini noodles, you can roast the zoodles in a 400°F oven for 5-7 minutes instead of sautéing them. This also helps to dry out excess moisture.
• Thicker Alfredo Sauce: If you prefer a thicker Alfredo sauce, let it simmer longer or add a bit more Parmesan cheese to the mix.

Serving Suggestions:

• Serve the Zucchini Noodles with Olive Garden Alfredo Sauce with a side of grilled chicken, shrimp, or even sautéed mushrooms for added protein.
• A crisp green salad or roasted vegetables like asparagus or Brussels sprouts make for a healthy, low-carb side dish to complement this creamy entrée.

Tips:

• Make it Extra Creamy: For an even richer sauce, you can add a few tablespoons of cream cheese to the Alfredo sauce while it’s melting. This also helps to thicken the sauce.
• Meal Prep: You can make the Alfredo sauce ahead of time and store it in the fridge for up to 3 days. Reheat gently over low heat before adding the zucchini noodles.
• Zoodle Substitutes: If you’re not a fan of zucchini, try using spaghetti squash or shirataki noodles as another low-carb alternative.

Prep Time:

• 15 minutes

Cooking Time:

• 10 minutes

Total Time:

• 25 minutes

Nutritional Information (per serving):

• Calories: 490
• Protein: 12g
• Sodium: 640mg

Conclusion

This Zucchini Noodles with Olive Garden Alfredo Sauce (Low-Carb) recipe brings together the creamy indulgence of Alfredo sauce with a healthy twist, replacing traditional pasta with light and refreshing zucchini noodles. With its velvety Alfredo sauce and crunchy toppings of Parmesan and walnuts, this dish is both satisfying and wholesome. Whether you’re following a low-carb diet or simply want a lighter alternative to pasta, this meal delivers bold flavors while keeping your carb count low. It’s easy to prepare, packed with nutrients, and perfect for any night of the week. Enjoy a guilt-free comfort meal that’s as delicious as it is healthy!

Zucchini Noodles with Olive Garden Alfredo Sauce (Low-Carb) Recipe

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• Author: Imili Johnson
• Total Time: 25 minutes

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Ingredients

Scale 1x2x3x

For the Zucchini Noodles:

• 4 medium zucchini (spiralized into noodles)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Alfredo Sauce (Low-Carb Olive Garden Style):

• 1 cup heavy cream
• 3/4 cup unsalted butter (1 1/2 sticks)
• 1 cup grated Parmesan cheese (preferably fresh)
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 1/4 teaspoon black pepper
• Salt to taste
• 1/4 teaspoon nutmeg (optional, for added depth of flavor)

For the Topping:

• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped walnuts (toasted for extra flavor)

For the Dressing (Alfredo Glaze):

• Extra Alfredo sauce (for drizzling over top)

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Instructions

Step 1: Prepare the Zucchini Noodles

• Begin by spiralizing the zucchini into noodles using a spiralizer or vegetable peeler.
• Sprinkle the zoodles lightly with salt and let them sit in a colander for 10-15 minutes to drain excess water.
• After the zucchini has released some water, gently pat them dry with paper towels to remove excess moisture. This helps prevent a soggy dish.

Step 2: Sauté the Zucchini Noodles

• Heat olive oil in a large skillet over medium heat.
• Add the zucchini noodles and sauté for 2-3 minutes, just until slightly softened. Be careful not to overcook the noodles, as they can become too soft and watery. You want them to retain a slight bite, similar to al dente pasta.
• Season with salt and pepper to taste, then remove from the heat and set aside.

Step 3: Prepare the Alfredo Sauce

• In a medium saucepan over low heat, melt the butter.
• Once the butter is melted, slowly add the heavy cream, stirring constantly to combine.
• Stir in the grated Parmesan cheese gradually, allowing it to melt into the sauce.
• Add garlic powder (or fresh garlic), black pepper, and a pinch of salt. If you like a deeper, richer flavor, you can also add a dash of nutmeg.
• Stir the sauce continuously over low heat for about 5-7 minutes until it thickens and becomes creamy.
• Taste the sauce and adjust seasoning with more salt and pepper, if necessary.

Step 4: Combine the Zucchini Noodles and Alfredo Sauce

• Add the cooked zucchini noodles to the Alfredo sauce and toss gently to coat them evenly with the sauce.
• Allow the noodles to sit in the sauce for a minute or two so that they absorb some of the rich flavors.

Step 5: Toast the Walnuts (Optional)

• If desired, toast the chopped walnuts in a small dry skillet over medium heat for 2-3 minutes until they become fragrant and lightly golden. This adds a wonderful nutty flavor and crunchy texture to the dish.

Step 6: Serve and Garnish

• Transfer the Alfredo-coated zucchini noodles to serving plates.
• Sprinkle generously with grated Parmesan cheese and top with toasted walnuts for extra flavor and crunch.
• Drizzle with a bit of extra Alfredo sauce to enhance the richness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 490
• Sodium: 640mg
• Protein: 12g