Alfredo with Zucchini Noodles

zucchini-noodles-alfredo-sauce-02I’ve been wanting to buy a zucchini noodle maker, for like, ever, y’all.  Problem is, I’m cheap — a trait inherited from my mother and heartily encouraged by my Moroccan husband, who just about has a heart attack every time we eat out and the bill arrives.  Heretofore, I have made zucchini noodles using my box grater, but when I started searching for AIP recipes, I immediately knew I was going to cave.  So many fun recipes with different noodly veggies!

The little one has recently become enamored with “regular” spaghetti noodles, which I had managed to avoid giving her until about a month ago.   Up until recently, my kid was just like Mikey — she’d eat anything!  But more recently she has begun rejecting things, even previous favorites like zucchini and carrots.  Hence, the introduction of spaghetti noodles.

zucchini-noodles-01 The last time we ate zucchini, however, I grated them into noodles and she didn’t seem to notice the difference. Gobbled them down.  When I got my noodle maker, the first thing I tried was carrot, hoping she’d like it if it was presented as a noodle.  FAIL.  To begin with, I immediately regretted buying the cheap noodle maker!  It did NOT work very well on carrots.  I got just a few good noodly pieces and a bunch of broken chunky pieces to spare.  Then I cooked the noodles with just a little salt and presented them to Little Miss.  She dug in but figured out something was amiss the moment she got one into her mouth.  OHHHH I wish I would have gotten a picture.  The face!  The disdain!

Thankfully the noodle maker was more successful at producing noodles with zucchini.  A few days ago I was groovin’ on this  paleo alfredo recipe at Meatified — can you believe cauliflower will make a “creamy” sauce?  I didn’t have everything needed for the recipe so I modified it thusly: First, she used white sweet potato for her noodles, and I used zucchini.  Second, as I mentioned before the hubby doesn’t eat pork, so I substituted turkey bacon for the pancetta.

Overall it is a keeper, but I made some mistakes I’ll have to correct next time.  My sauce to zucchini ratio was too high, which made it a little gloopy for my taste.  In addition, I might keep the noodles raw next time rather than adding them to the pan.  They release some additional moisture during cooking, which I think contributed to the gloop.  However, the flavors were good and the hubby liked it.  Texture issues are easily fixed!

 

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