It’s late July, which means summer squash is in abundance! Which would be really exciting if summer squash tasted like anything. Anything at all. Fortunately, because it has such a mild, neutral flavor it is really good for adding to recipes to make them low-carb, lighter, or just increasing the veggie content.
I was recently given several huge summer squash and even though I baked them in a cake, roasted them with parmesan cheese, and sautéed them, I still had several left to use. So…I decided to use them as fettuccine noodles and make a creamy alfredo sauce with them. You can use a spiralizer to cut the noodles-the wider cut the better! You can also cut them with a knife by making thin slices lengthwise and then cutting the slices into noodles. These noodles don’t absorb liquid, so you don’t need quite as much sauce, but you also have to make it thicker to get the right consistency.
I used heavy cream for this sauce so that it would be extra rich compared to the lighter noodles. I don’t think any other type of milk would cook up as thick (or taste as good) but if you try it with a dairy-free milk, let me know how it turns out!