Zucchini Linguine Alfredo

Name: Zucchini Linguine Alfredo
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Ingredients: 6 zucchini, trimmed; 0.5 teaspoon salt; 2 tablespoons extra-virgin olive oil; 2 tablespoons minced garlic; 0.5 teaspoon salt; 1 tablespoon freshly ground black pepper, or to taste; 1 (6 ounce) package portobello mushrooms, chopped; 1 (16 ounce) package linguine pasta; 0.75 cup shredded Parmesan cheese; 1 (15 ounce) jar mushroom Alfredo sauce (such as Bertolli®)

4.0

(2)

2 Reviews

1 Photo

A much lighter pasta Alfredo recipe that's packed with veggies and flavor, but tastes as good as the original. Linguine is extended with shredded zucchini 'noodles' to lower the calorie count and up the nutrition! I promise you can't even tell the zucchini is in there. A great way to use up summer's zucchini abundance too!

Recipe by Jacqueline

Updated on January 24, 2022

Prep Time:

20 mins

Cook Time:

25 mins

Additional Time:

2 hrs

Total Time:

2 hrs 45 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

6 zucchini, trimmed
½ teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
½ teaspoon salt
1 tablespoon freshly ground black pepper, or to taste
1 (6 ounce) package portobello mushrooms, chopped
1 (16 ounce) package linguine pasta
¾ cup shredded Parmesan cheese
1 (15 ounce) jar mushroom Alfredo sauce (such as Bertolli®)

Directions

Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

Nutrition Facts (per serving)

438	Calories
22g	Fat
48g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 438
% Daily Value *
Total Fat 22g	28%
Saturated Fat 8g	40%
Cholesterol 27mg	9%
Sodium 945mg	41%
Total Carbohydrate 48g	17%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 14g
Vitamin C 16mg	80%
Calcium 126mg	10%
Iron 3mg	15%
Potassium 403mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.