Zucchini Alfredo Spaghetti

Name: Zucchini Alfredo Spaghetti
Prep time: 70 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 16-06-2021

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.