Bacon, Basil, and Zucchini Alfredo – a delicious recipe with Butter, Flour, Milk, Parmesan Cheese, Salt, Zucchini. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1.
2
Cook the spaghetti to al dente in boiling, salted water.
3
Drain and set aside.
4
2.
5
Meanwhile, make the Alfredo sauce.
6
Melt butter over medium heat in a small pot.
7
Once melted, whisk in the flour and cook for 1 minute.
8
Reduce the heat to medium-low.
9
Gradually add the milk, whisking after each addition to remove lumps.
10
Let cook, stirring occasionally, until thick enough to coat the back of a spoon.
11
Stir in the cheese and sprinkle with salt and pepper.
12
Keep over low heat.
13
3.
14
Cook the grated zucchini in a small pan over medium high heat for 2-3 minutes.
15
Sprinkle with a pinch of red pepper flakes and some salt and pepper.
16
Stir into the Alfredo sauce along with the bacon and cooked spaghetti.
17
Place in a serving dish and top with the fresh basil.
78
kcal
Calories
5
g
Fat
3
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 ounces, weight Spaghetti, 1 teaspoon Butter, 1 teaspoon Flour, 1/4 cups Skim Milk, and more.
Yes, Bacon, Basil, and Zucchini Alfredo falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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