Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A great alternative to pasta. Top with grilled chicken for a well-rounded meal.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes.

    Advertisement
  • Slice zucchini into noodle-shaped strands using a spiralizing device.

  • Heat olive oil in a skillet over medium heat; cook and stir mushrooms, asparagus, and prosciutto until vegetables are tender and prosciutto is slightly crisp, 6 to 8 minutes.

  • Stir Alfredo sauce, peas, and zucchini into vegetable-prosciutto mixture; toss gently and simmer over low heat until sauce is heated through, 2 to 3 minutes. Mix tomatoes into zucchini mixture and remove skillet from heat.

  • Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.

Nutrition Facts

400 calories; protein 12.9g; carbohydrates 15.1g; fat 34.2g; cholesterol 37.5mg; sodium 912.9mg. Full Nutrition
Advertisement