Home / Recipes / Gluten Free / Keto Zucchini and Kale Alfredo
Keto Zucchini and Kale Alfredo
This deliciously decadent pasta Alfredo is prepared with a rich and cheesy sauce, zucchini noodles and tender kale.This makes a great option for a quick and easy dinner.
How to Make It
Step 1
Melt half the butter in a large saucepan over a low/medium heat. Add the shallot and sweat for a minute until tender then stir in the cream cheese until melted.
Step 2
Add the cream, Parmesan, Italian seasoning, salt and pepper. Stir well to combine and simmer for a few minutes to heat through and thicken.
Step 3
Whilst the sauce is cooking, peel the zucchini flesh into wide ribbons, discarding the skin and tough ends. Melt the remaining butter in a skillet and add the zucchini ribbons along with the kale. Stir well and cook gently for a minute or so until just tender and the kale is wilted.
Step 4
Spoon the sauce over the zucchini and kale and stir well to coat. Serve hot.
Ingredients
- Cream Cheese Spread – 2 tablespoon
- Parmesan Cheese – 2 tablespoon, grated
- Kale – 2 cup
- Shallot – 1 tablespoon, chopped
- Italian Seasoning – 1 teaspoon
- Unsalted Butter – 1 tablespoon
- Zucchini – 1 large
- Heavy Cream – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
