Creamy Parmesan Vegetable Alfredo
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 1½ (12-oz) pkg zucchini spirals
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ½ (12-oz) pkg cauliflower florets
- 1 cup vegetable broth
- ½ cup freshly grated Parmesan cheese
- 2 oz cream cheese
- ⅓ cup heavy cream, divided
- ¼ tsp salt
- ¼ tsp pepper
- ½ (16-oz) pkg frozen Italian blend vegetables (or use your favorite), thawed
Instructions
- Cook zucchini according to package directions.
- Cook garlic in hot oil in a saucepan over medium heat 1 minute. Add cauliflower and broth; cover and cook 5 minutes or until tender.
- Transfer mixture to a blender or food processor; add Parmesan cheese, cream cheese, ¼ cup cream, salt, and pepper. Process until smooth, adding remaining cream, if needed.
- Return mixture to saucepan; add Italian blend vegetables, and cook 5 minutes or until hot.
- Serve over zucchini noodles.
