# What You'll Need:
→ Zucchini Noodles
01 - 4 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Alfredo Sauce
05 - 1 1/2 cups low-fat cottage cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup milk, dairy or unsweetened non-dairy
08 - 2 cloves garlic, minced
09 - 1 tablespoon unsalted butter
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese
# How to Make It:
01 - Pat spiralized zucchini noodles dry with paper towels to remove excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Add zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until just tender but still firm. Transfer to a colander to drain excess liquid.
03 - In a blender or food processor, combine cottage cheese, Parmesan, milk, and nutmeg. Blend until smooth and creamy.
04 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Pour the blended sauce into the skillet. Cook, stirring constantly, for 2 to 3 minutes until warmed through and thickened slightly. Season with salt and pepper to taste.
06 - Add zucchini noodles to the sauce and toss gently to coat evenly. Heat for 1 to 2 minutes, just until everything is warmed through.
07 - Divide among plates and garnish with parsley and extra Parmesan if desired. Serve immediately.
