Zucchini 'Spaghetti Alfredo'

Looking to shed a few pounds?  Here is a decent alternative to pasta alfredo.  Does it taste like it?  Nope.  But, it is 'good enough'.  And you can eat a lot of it!  1/2 of this recipe is about 250 calories. It's a BIG serving.

I bought a spiralizer from Bed Bath and Beyond for under $10 and it works great on the zucchini noodles!

Zucchini 'Spaghetti Alfredo'

About 1 1/2 lbs. or so zucchini cut into thin strips or use a spiralizer to make it into spaghetti strings
4 c. cauliflower florets cut in smaller sizes
1/4 - 1/3 c. grated parmesan
2 t. chopped garlic
1/4 t. salt
1/4 t. pepper
1/2 - 1 t. red pepper flakes (optional)
1/2 - 3/4 c. milk.  (more if you need to thin out the 'sauce')

Spiralize your zucchini into spaghetti strings.  Spray a large skillet with non-stick spray or use a bit of olive oil to coat bottom.  Cook zucchini noodles for about 3 minutes to slightly soften them. (not too much!)  Transfer the noodles to a colander to drain any liquid.

Cook the cauliflower and about 1/4 c. of water for 5-7 minutes in the microwave until soft. Drain.

In a food processor or blender, combine the cauliflower, parm, garlic, salt, pepper, red pepper flakes.  And blend until smooth.  Add the milk and blend to finish off the sauce.