Linguine Alfredo with Zucchini and Mushrooms

Gila Glassberg June 6, 2024

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This recipe takes inspiration from Elie Krieger, a dietitian known for her amazing recipes and videos on Food Network. Fettuccine Alfredo is one of my favorites, but here’s the catch: I have a love-hate relationship with it. Why? Well, in classic cooking fashion, rich dishes like Alfredo need something to balance out their richness, like a touch of acidity—enter lemon juice. Many restaurants make a decent fettuccine Alfredo, but they often miss the mark by skipping the lemon and skimping on salt and pepper. Those little touches can truly make or break this dish. Plus, mushrooms and zucchini are fantastic additions to noodles—they complement each other’s textures perfectly. Sure, this recipe may require a few extra steps, but trust me, if you’ve got the time and patience, it’s totally worth it!

15

1h 6

Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat

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Ingredients

Linguine Alfredo with Zucchini and Mushrooms

whole wheat linguine noodles (or fettuccine, spaghetti or angel hair pasta)
1/2 cup Gefen Olive Oil, plus more for the veggies
3 cubes Gefen Frozen Garlic OR 3 garlic cloves, minced
1/4 cup flour
3 small zucchini, sliced very thinly (or you can make them into zoodles)
1 small box of white mushrooms, sliced
1/2 cup milk
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 tablespoons cream cheese
2 big handfuls of mozzarella cheese (about 4 ounces)
juice of 1 lemon
1/2 cup of reserved pasta water

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Directions

Sauté the olive oil and garlic one to two minutes on low.
Then, add flour. Stir it for one to two minutes, until it becomes a roux. Then add milk, cream cheese, and mozzarella cheese. Squeeze in one lemon and add salt and black pepper. Add the pasta water. Mix well. Cook for five to 10 minutes, until you have a creamy sauce. If the sauce is too thin to your liking, you can add more cheese and/or cream cheese.
In a separate saucepan, cook pasta according to package directions. Don’t forget to reserve 1/2 cup of pasta water.
In another pan, sauté zucchini ribbons and mushrooms.
When everything is cooked, add the pasta to the sauce. Add the vegetables. Mix well.
Serve with a sprinkle of fresh parsley and lemon.

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Linguine Alfredo with Zucchini and Mushrooms

Gila Glassberg

Recipe Description:

This recipe takes inspiration from Elie Krieger, a dietitian known for her amazing recipes and videos on Food Network. Fettuccine Alfredo is one of my favorites, but here’s the catch: I have a love-hate relationship with it. Why? Well, in classic cooking fashion, rich dishes like Alfredo need something to balance out their richness, like a touch of acidity—enter lemon juice. Many restaurants make a decent fettuccine Alfredo, but they often miss the mark by skipping the lemon and skimping on salt and pepper. Those little touches can truly make or break this dish. Plus, mushrooms and zucchini are fantastic additions to noodles—they complement each other’s textures perfectly. Sure, this recipe may require a few extra steps, but trust me, if you’ve got the time and patience, it’s totally worth it!

Ingredients

Linguine Alfredo with Zucchini and Mushrooms

whole wheat linguine noodles (or fettuccine, spaghetti or angel hair pasta)
1/2 cup Gefen Olive Oil, plus more for the veggies
3 cubes Gefen Frozen Garlic OR 3 garlic cloves, minced
1/4 cup flour
3 small zucchini, sliced very thinly (or you can make them into zoodles)
1 small box of white mushrooms, sliced
1/2 cup milk
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 tablespoons cream cheese
2 big handfuls of mozzarella cheese (about 4 ounces)
juice of 1 lemon
1/2 cup of reserved pasta water

Directions

Step 1

Sauté the olive oil and garlic one to two minutes on low.
Then, add flour. Stir it for one to two minutes, until it becomes a roux. Then add milk, cream cheese, and mozzarella cheese. Squeeze in one lemon and add salt and black pepper. Add the pasta water. Mix well. Cook for five to 10 minutes, until you have a creamy sauce. If the sauce is too thin to your liking, you can add more cheese and/or cream cheese.
In a separate saucepan, cook pasta according to package directions. Don’t forget to reserve 1/2 cup of pasta water.
In another pan, sauté zucchini ribbons and mushrooms.
When everything is cooked, add the pasta to the sauce. Add the vegetables. Mix well.
Serve with a sprinkle of fresh parsley and lemon.