Zucchini Alfredo

I love my spiralizer. I do not use it enough. Mostly because my husband turns up his nose at noodles made out of vegetables. That is the different between us. He likes pasta. So now, I make veggie noodles for me, and regular noodles for the picky one. (And the picky one is not the baby...)

I got the idea for this dish because I had leftover "Alfredo" sauce from making lasagna earlier in the week. Also, my ONE zucchini plant is the most fertile plant in the galaxy and I feel like I have zucchini coming out my ears. So I have been forced to get creative with it and using the spiralizer (if they haven't gotten too big) is always a good fall back plan.

But enough talk, let's get to the food.

Ingredients

1 tsp olive oil

1 zucchini (or half a zucchini if it is giant)

tomatoes, cherry, currant, grape, or Roma (diced)

1 can garbanzo beans

Alfredo sauce

balsamic vinegar, just a splash

fresh basil, to garnish

Directions

1. Wash and spiralize zucchini. Heat olive oil in a medium skillet over medium heat and add zucchini. Cook stirring occasionally to prevent sticking until soft (about 10 minutes)

2. Half way through cooking time, wash and chop (if using Roma tomatoes) and add in tomatoes with the zucchini and let warm.

3. Meanwhile make Alfredo sauce

4. When zucchini is soft and sauce is ready, add garbanzo beans and sauce to zucchini and tomatoes and stir to evenly coat.

5. ENJOY

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