Light Vegetable Alfredo

Alfredo is my crutch. If I were to die and was given a choice for one final meal, it would be Alfredo. I love the creamy, rich sauce and the carbohydrate goodness of the noodles, but I've been doing my best to be good, so I have to cut much of the fatty, amazing, saucy food-gasm from my life.

Lucky for me (and you!) I've been able to update the recipe to a healthier version of itself, though it still wouldn't count as a 'clean' meal. This sauce uses half the amount of butter than most other recipes I've found, and a lighter cream, meaning less fat going into your body.

Prep time: 10 minutes
Cook time: 20-30 minutes

Ingredients:
1 head broccoli
1 medium zucchini
2 cloves garlic, finely chopped
8 oz noodles of your choice
3 tbsp light butter
1 pint light cream
8 oz low or no fat Parmesan cheese

Directions:
Bring 8 cups of water to a boil in a medium pot, add the noodles and cook according to the directions on the box.
Slice the zucchini and broccoli and add to the noodles for the last 3 minutes of cook time.
Drain and set aside.

(I used whole wheat noodles when I made this recipe, but you could alternatively use the zucchini as noodles instead and cut the carbs even more. If you use this method, you would cook the noodles and broccoli at the same time, for 3 minutes in boiling water.)

In another pan, melt the butter over medium heat. Add garlic and cream and bring to a simmer. Reduce heat and simmer for 12 minutes, stirring occasionally. The sauce should coat the spoon when ready.
Add the Parmesan cheese and stir until the cheese is melted through the sauce.
Mix the noodles and vegetables into the sauce until everything is evenly coated.

Serve and enjoy!

If you tried this recipe, let me know what you thought! I am always up for new recipes, send me one you would like to see featured to my email at alyx.l.johnson@gmail.com or message me at Instagram @johnson_alyx, or Twitter @strabryheadache.

Thanks for reading!