Description
A creamy spinach and artichoke Alfredo served with crispy Parmesan zucchini chips for a delicious and satisfying meal.
Ingredients
Scale
- 2 cups fresh spinach
- 1 cup artichoke hearts, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 medium zucchinis, sliced
- 1/4 cup grated Parmesan cheese (for zucchini chips)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini slices with olive oil, salt, pepper, and Parmesan cheese.
- Arrange zucchini on a baking sheet and bake for 15-20 minutes until crispy.
- In a saucepan, sauté garlic until fragrant.
- Add spinach and artichokes, cook until softened.
- Pour in heavy cream and stir in Parmesan cheese until sauce thickens.
- Season with salt and pepper.
- Serve Alfredo sauce over pasta or as a dip with zucchini chips.
Notes
- Use fresh spinach for the best taste.
- Adjust cheese quantity to your preference.
- For extra crispiness, broil zucchini chips for the last 2 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: spinach artichoke Alfredo, zucchini chips, vegetarian pasta