Zoodle Week: Zucchini Noodles with Alfredo Sauce
1 ½ cups heavy cream
2 oz freshly grated parmesan
Salt and pepper to taste
Pour 1 cup of the heavy cream in a small saucepan. Bring to a boil over medium-high heat stirring occasionally, and then stir consistently until the cream has reduced by about half. You’ll notice the bubbles start to get bigger and slower. The cream will also start to take on a slightly yellow tinge.
Pour in the remaining ½ cup cream and continue to simmer for a minute or two.
Add the cheese and whisk thoroughly until smooth. Turn the heat to low.
Add the nutmeg and taste the sauce. You may wish to add a little pinch of salt, but the cheese may be salty enough.
Toss with fresh or quickly sauteed zucchini noodles, add your favorite protein (if desired) and enjoy!
Actually, a great way to quickly soften the zoodles without heating up your kitchen is to pop them into the microwave for 1 minute on high. They end up the perfect al dente texture this way.