Velvety Cottage Cheese Alfredo with Zucchini Noodles

Ingredients

• 4 medium zucchini, spiralized
• 1 cup cottage cheese, blended until smooth
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup Parmesan cheese, grated
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt
• 1 cup fresh parsley, chopped

1. 01
   Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. 02
   Add the spiralized zucchini noodles to the skillet and cook for 3-4 minutes, tossing occasionally, until they are just tender but still crisp.
3. 03
   While the zucchini cooks, blend cottage cheese, almond milk, salt, and black pepper in a blender until smooth and creamy.
4. 04
   Pour the blended cottage cheese mixture into the skillet with the zucchini noodles. Stir gently to coat the noodles evenly with the sauce.
5. 05
   Add grated Parmesan cheese to the skillet and toss until the cheese is melted and the sauce is velvety and smooth.
6. 06
   Sprinkle chopped parsley over the dish before serving to add a pop of color and freshness.