- Prep Time: 5m
- Cook Time: 15m
- Total Time: 20m
- Serves: 2 people
Ingredients
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon garlic powder
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon white wine (or water)
- 1 tablespoon flour
- 1/8 teaspoon pepper
- 1/2 cup milk
- 1/4 cup light sour cream
- 1/4 cup asiago cheese, finely grated, divided
- 3/4 cup mushrooms, finely chopped, divided
- 1/2 cup artichoke hearts, drained, rinsed and finely chopped
- 2 whole zucchinis (7-8 inches long), tops removed, julienned or spiralized
Instructions
- Toss the zucchini in 1/4 teaspoon sea salt and garlic powder in a microwave-safe bowl. Set aside.
- Melt butter in a saucepan over medium heat.
- When butter is melted, first add the minced garlic and white wine vinegar, stirring vigorously. Then add the flour, 1/4 teaspoon salt and pepper while continuing to stir vigorously. Reduce heat to low, continue stirring until mixture is smooth and bubbly.
- Remove from heat to stir in milk and sour cream. Heat to boiling, stirring constantly to prevent the sauce from burning. Stir in half of the asiago cheese, mushrooms and artichoke hearts, reduce the heat and continue simmering while preparing the zucchini.
- Microwave the zucchini for two minutes, covering with a paper towel. Strain.
- Plate hot zucchini and add sauce over noodles (tossing in the sauce may make zucchini soggy). Serve immediately. Top with extra mushrooms and asiago.
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