Zucchini Alfredo Spaghetti

Margarina Primavera
Don't miss trying this pasta recipe, but made with zucchini, for a different and light version. It's full of flavor and you won't notice it's not real pasta, plus it's healthy with the delicious sauce made from Margarina Primavera® Chantilly and a combination of cheeses.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 pumpkins
  • 4 tablespoons Primavera® Chantilly Margarine
  • 1 garlic, finely chopped
  • 1 tablespoon lime zest
  • 2 tablespoons cornstarch
  • 1 cup milk
  • 1/4 cups cream cheese, in small cubes
  • 4 tablespoons romano cheese, grated
  • 4 tablespoons Parmesan cheese, grated
  • 3 tablespoons parsley, finely chopped, for garnish
Preparation
40 mins
30 mins
Low
  • Using a vegetable grater, form thin, long strips with the zucchini, as if they were spaghetti. Spread on a tray with absorbent paper and let rest.
  • In a skillet, heat 2 tablespoons of Margarina Primavera® Chantilly and cook the zucchini for 4 minutes; remove from the skillet.
  • In the same skillet, add another 2 tablespoons of Margarina Primavera® Chantilly over medium heat, and when it melts, add the garlic and cook for 5 minutes; then add the lemon zest, cornstarch, milk, and cream cheese. Mix with a whisk or spatula to dissolve everything. Once the cream cheese is dissolved, add the romano and parmesan cheese and mix. Add the zucchini pasta and mix until combined.
  • Serve on a deep plate and garnish with fresh parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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