Creamy Garlic Alfredo with Argula and Zucchini Linguine

Creamy Garlic Alfredo with Argula and Zucchini Linguine

The credit for this Creamy Garlic Alfredo with Argula and Zucchini Linguine recipe goes to MyLivingNutrition.com. You can get the full version of their recipe here.

Pasta…

made from zucchini…

No Shenanigans.

April Fool’s is over.

In my world, you can feel good about being served a HUGE bowl of zucchini pasta!

There are a few things in my kitchen that I just can’t live without…one is what made these noodles….

Serves 4

Ingredients

6-8 zucchini, run through a spiral slicer, spiroli, or julienne slicer. You can also peel these to make a pappardelle version.

¾ cup cashews or a mixture of cashews, pinenuts, or macadamias

(soaked in water for 2 hours)

¾ water

2 cloves garlic

⅓ cup fresh squeezed lemon juice

1 tsp sea salt

1 TBS tahini

½ Tsp fresh grated nutmeg

3 cups arugula

Instructions
  1. Run the zucchini through a slicer, or peel into long wide strips.
  2. *Reserve zucchini scraps
  3. Drain the water from the nut mixture. Rinse nuts.
  4. Add nuts to a high-speed blender.
  5. *Add Zucchini scraps to the blender.
  6. Add ¾ cup water, garlic, lemon juice, sea salt, tahini, and nutmeg to blender.
  7. Run blender on high, until the sauce is creamy. Taste and season with additional salt, and black pepper if desired
  8. Pour sauce over your zucchini noodles. Mix in arugula just before serving.


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