Pasta with Garlic Parmesan Sauce

I have absolutely been LOVING using my new spiral vegetable slicer. I have been making lots of simple lunches with it and I really love making zucchini pasta (I’ve made it three times already and have only had the slicer for four days!)  I had some leftover meatballs from last night, and wanted to make something quick and easy for lunch, so I decided that I would make some zucchini pasta and top it with some kind of homemade alfredo sauce.

The sauce that I created was super simple! It took very little time, but is so incredibly tasty! Even my husband, who is not a big alfredo fan, liked it so much that he told me that I needed to share it with y’all.

This is perfect with pasta of any kind. Of course, I used a zucchini pasta that had been lightly sauteed in some fresh butter, but you can use your favorite pasta and it will work just fine!

Pasta with Garlic Parmesan Sauce
Prep time
Cook time
Total time
Serves: 4 servings
  • Pasta of your choice (enough for 4 people)
  • 4 oz cream cheese
  • ¼ cup butter
  • 1 cup heavy cream
  • 4 oz freshly grated Parmesan
  • 2-3 cloves garlic, finely chopped
  • ⅛ tsp black pepper
  • pinch salt
  1. Cook pasta according to directions.
  2. In a saucepan, melt the butter.
  3. Add remaining ingredients
  4. Cook on low heat stirring frequently until the cheeses have almost completely melted. (Do NOT allow to boil)
  5. Whisk mixture to remove lumps.
  6. Pour over pasta.
  7. Refrigerate any unused sauce.


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