Carrot and Zucchini Noodles is a quick, easy, and healthy dish with spiralized carrots and zucchini tossed in a lightened-up alfredo sauce. It’s fresh and delicious!
My love affair with zucchini noodles – ahem, zoodles – continues. WITH carrots, too!
If you are on the hunt for a quick, healthy, and incredibly satisfying meal, look no further than this recipe for Carrot and Zucchini Noodles tossed in a Light Alfredo Sauce. It’s a refreshing dish that is as pleasing to the eye as it is to our taste buds!
Add to this the vibrant bursts of cherry tomatoes and fresh basil leaves, and you’ve got a dish that blends beautifully with the rest of the vegetables.
At first glance, you might doubt the pairing of Alfredo sauce with zucchini, but believe us when we say it’s a match made in kitchen heaven. The flavors complement each other so well that you’ll wonder why you didn’t try this sooner.
What’s more, this recipe is a fantastic way to utilize those fresh veggies from your garden. We managed to source carrots, zucchinis, tomatoes, and basil straight from mom’s bountiful garden. Fresh, organic produce really does make a difference – everything tastes sweeter, crunchier, and just overall better.
Spiralizing Zucchini and Carrots
Spiralizing is a great way to incorporate more vegetables into your meals, and it’s also a fun way to present food. It can turn a simple zucchini or carrot into a noodle-like shape, making your dishes more visually appealing.
- Prepare the Vegetables: Wash and dry the zucchini and carrots. Trim off the ends of each vegetable. If the vegetable is particularly long, you might want to cut it in half to make it more manageable.
- Use the Spiralizer: Fix the zucchini or carrot onto the spiralizer according to the manufacturer’s instructions. Most spiralizers have a pronged food holder to grip the vegetable and a handle to turn the vegetable against the blade.
- Start Spiralizing: Turn the handle and push the vegetable towards the blade. As you keep turning, the vegetable should spiral out from the other side. Continue turning until all of the vegetable has been spiralized.
- Clean up: Separate the noodles and trim them if they’re too long.
How To Make Carrots and Zucchini Noodles
- Heat olive oil in a skillet. Add in the spiralized zucchini and carrots, and cook until slightly softened. Add tomatoes and cook for 2 more minutes. Drain.
- In another skillet, melt butter. Cook minced garlic until soft, add flour and stir for a minute.
- Whisk in milk and cook until thickened (about 3 minutes). Add cream cheese and parmesan, whisk until melted. Season with salt and pepper.
- Pour the alfredo sauce over the drained vegetable noodles. Sprinkle with parmesan and basil, and serve.
As a main dish, this recipe is perfect for a dinner for two. However, if you’re catering to a larger group, you can easily double up the quantities. With eight spiralized zucchinis and five spiralized carrots, you could satisfy four to five people. But bear in mind that your children might be a bit wary of these veggie noodles – ours definitely prefer playing in the dirt to eating zucchini! 😆
What To Serve With This Recipe
Carrot and Zucchini Noodles
- 3 tablespoons olive oil
- 4 zucchini, washed, dried and spiralized
- 3 large carrots, washed, dried and spiralized
- 1 pint cherry tomatoes, halved
- salt and fresh ground pepper, to taste
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 2 teaspoons all-purpose flour
- 1 cup 2% milk
- 2 tablespoons low-fat cream cheese, at room temperature
- salt and fresh ground pepper, to taste
- ½ cup grated parmesan cheese, plus more for topping
- 2 tablespoons sliced ribbons of fresh basil
- Heat olive oil in a nonstick skillet over medium-high heat.
- Add the spiralized zucchini and carrots and cook, tossing often, until slightly softened but still crunchy, about 5 to 7 minutes.
- Add tomatoes and cook for 2 minutes.
- Remove from the heat, transfer to a colander, and let drain for at least 5 minutes.
- Melt the butter in a nonstick skillet over medium heat.
- Add the garlic and cook for 20 seconds, or until the garlic is soft and fragrant.
- Add the flour and continue to cook, stirring with a wooden spoon for 1 minute.
- Whisk in the milk; cook, whisking constantly, for about 3 minutes, or until thickened.
- Add the cream cheese and parmesan cheese; whisk until melted and smooth.
- Remove from heat and season with salt and pepper; taste for seasonings and adjust accordingly.
- Transfer the zucchini mixture to serving plates and top with the prepared alfredo sauce.
- Top with a sprinkle of parmesan and basil ribbons.
- Use the freshest vegetables for better flavor.
- Spiralizer: Choose a handheld or countertop based on your needs and space.
- Don’t overcook the “noodles” to maintain a bit of crunch.
- Drain cooked vegetables well to prevent a watery sauce.
- Adjust the Alfredo sauce to your taste, adding more cream cheese or garlic as desired.
- Portions: This recipe serves 2 as a main meal or 4 to 6 as a side. Double or triple for larger crowds.
- This dish is best enjoyed immediately as it can soften or separate over time
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.