Creamy Spinach Alfredo Pasta With Zucchini
Delicious simple pasta alfredo recipe with added zucchini and spinach.
Servings: 4
Calories: 625kcal
Ingredients
- 1/2 Package Penne Pasta(8 oz)
- 2 Zucchini
- 1 Can Spinach
- 2 Teaspoons Butter
- 2 Teaspoons Minced Garlic
- 1 1/2 Cups Heavy Cream
- 2 Teaspoons Salt
- 1 Teaspoon Curry
- 1 1/2 Cup Parmesan Cheese
- 2 Teaspoons Cilantro
Instructions
- In a large pot add water and cook pasta noodles. Follow directions on the package for cooking times.
- Wash zucchini’s. Cut into small pieces.
- Open can of spinach and drain out water.
- Heat a frying pan on medium heat.
- Add zucchini and spinach and cook for 5 minutes. Stirring frequently.
- Drain water from the pasta.
- In a large bowl add pasta.
- Add zucchini and spinach to pasta. Stir around.
- Now we will make the Alfredo sauce.
- Add heavy cream, coconut milk, salt, and curry powder in bowl. Whisk well.
- In a large pot melt butter over medium heat. Add garlic and cook for 30 seconds.
- Add your bowl mixture and stir around for 2 minutes.
- Next, add the Parmesan cheese stirring frequently until melted and the sauce is smooth.
- Pour Alfredo sauce on top of pasta and stir well.
- Add cilantro on top.
- Enjoy!
Notes
Storage Instructions: Store in the refrigerator for 3- 5 days.
Can I make it ahead? Yes, you can make it ahead. I recommend storing the pasta, zucchini, and spinach together but keeping the alfredo sauce in a sealed jar. When you are ready to eat then you can pour on top of the pasta.
Can I use frozen Spinach? I used canned spinach but you can use frozen or fresh spinach.
Tips
You can use any pasta that you prefer.
Don’t overheat or boil your sauce.
Substitute canned spinach for fresh or frozen if you prefer.
