Zucchini Linguine Alfredo

Zucchini Linguine Alfredo

rhapsody112 0

"A much lighter pasta Alfredo recipe that's packed with veggies and flavor, but tastes as good as the original. Linguine is extended with shredded zucchini 'noodles' to lower the calorie count and up the nutrition! I promise you can't even tell the zucchini is in there. A great way to use up summer's zucchini abundance too!"
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2 h 45 m servings 438 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
  2. Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
  3. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
  4. Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.



This was a really tasty pasta dish, even my 2 year old enjoyed it. I used a Sprializer for my Zucchini, and didn't bother with the Salt step. I sauteed my mushrooms and zucchini on high in a wo...