A classic creamy sauce recipe that suits everyone from pasta fans to low carb lovers!
If you are planning to serve with pasta it's best to start cooking that first so it's, drained, still hot and ready to serve as soon as the sauce thickens up.
Cut the zucchini noodles into manageable lengths for eating.
Cook the 'zoodles' for 30 seconds to 2 minutes in the microwave, in 30 second bursts to avoid overcooking. You want them 'just cooked' and not soggy.
Pour off any water and let them sit on kitchen paper and pat dry to absorb more water. If you fail to remove the water adequately from the noodles the excess water will dilute your Alfredo sauce, so don't skip this step.
In a large wide skillet melt the butter over a medium heat with the garlic
Add the heavy cream and warm until it's simmering for about two to three minutes, stirring all the time.
Add the grated Asiago cheese, grated Parmesan cheese, and heat it until the sauce is bubbling over a medium heat, stirring all the time.
Season to taste with salt and pepper and serve right away over pasta, or low carb noodles of choice.
Nutrition - serving size is 1/2 cup and this amount will make about 8 servings. It's low in carbs and high in fat so perfect for Keto if you serve it with zoodles, spaghetti squash or a low carb protein such as chicken.
Thicker Sauce - if you feel like your sauce is not thick enough then it may help to simmer it in a wide heavy skillet and let the cream thicken up, and you can add more cheese too.
Cheese – you may substitute Asiago for extra Parmesan if you need to, or use Romano cheese. For this recipe you must grate your own cheese instead of buying bagged. Ready grated cheese has added starch which means it does not always melt properly in sauces and will not make a nice thick sauce.
Storage - will keep well in the fridge for 3-4 days. Reheat very gently to prevent the sauce splitting.
found on www.noshtastic.com