Zucchini Alfredo

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the egg noodles and cook according to package directions, about 8 to 10 minutes, or until al dente. Drain well, reserving about 1/2 cup of the pasta water. (Estimated time: 10 minutes)

Recipe View While the pasta cooks, heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it. (Estimated time: 2 minutes)

Recipe View Stir in the shredded zucchini and cook, stirring occasionally, until it softens and some of the moisture has evaporated, about 8-10 minutes. (Estimated time: 10 minutes)

Recipe View Pour in the milk and add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. (Estimated time: 5 minutes)

Recipe View Stir in the chopped fresh basil. Season generously with salt and freshly ground black pepper to taste. (Estimated time: 1 minute)

Recipe View Stir in the grated Parmesan cheese. Toss the cooked pasta with the zucchini alfredo sauce, ensuring each strand is coated in the velvety goodness. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh basil, if desired. (Estimated time: 2 minutes)