Creamy Protein-Packed Cottage Cheese Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Cottage Cheese Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Cottage Cheese Alfredo with Zucchini Noodles

Enjoy a velvety, protein-rich twist on traditional Alfredo. This dish features a luscious blend of low-fat cottage cheese and a touch of almond milk, whipped into a smooth sauce over light zucchini noodles. A hint of garlic and a sprinkle of Parmesan cheese elevate the flavor, while a drizzle of olive oil adds a satisfying richness, making it a balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

340kcal
Protein
35.1g
Fat
16.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1 medium Zucchini

1/2 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

2 tablespoons Grated Parmesan Cheese

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside.

  • 2

    In a blender, combine the cottage cheese, almond milk, garlic, salt, and pepper. Blend until the sauce is smooth and creamy.

  • 3

    Heat the olive oil in a skillet over medium heat. Toss the zucchini noodles quickly for about 1-2 minutes, just to warm them without overcooking.

  • 4

    Pour the blended sauce over the warmed zucchini noodles in the skillet, stirring gently to coat evenly.

  • 5

    Sprinkle with grated Parmesan cheese and mix until the sauce slightly thickens and adheres to the noodles.

  • 6

    Taste and adjust seasonings with salt and pepper if needed before serving.

Creamy Protein-Packed Cottage Cheese Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Cottage Cheese Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Cottage Cheese Alfredo with Zucchini Noodles

Enjoy a velvety, protein-rich twist on traditional Alfredo. This dish features a luscious blend of low-fat cottage cheese and a touch of almond milk, whipped into a smooth sauce over light zucchini noodles. A hint of garlic and a sprinkle of Parmesan cheese elevate the flavor, while a drizzle of olive oil adds a satisfying richness, making it a balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

340kcal
Protein
35.1g
Fat
16.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1 medium Zucchini

1/2 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

2 tablespoons Grated Parmesan Cheese

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside.

  • 2

    In a blender, combine the cottage cheese, almond milk, garlic, salt, and pepper. Blend until the sauce is smooth and creamy.

  • 3

    Heat the olive oil in a skillet over medium heat. Toss the zucchini noodles quickly for about 1-2 minutes, just to warm them without overcooking.

  • 4

    Pour the blended sauce over the warmed zucchini noodles in the skillet, stirring gently to coat evenly.

  • 5

    Sprinkle with grated Parmesan cheese and mix until the sauce slightly thickens and adheres to the noodles.

  • 6

    Taste and adjust seasonings with salt and pepper if needed before serving.