Creamy Spinach Garlic Parmesan Zoodles (Gestational Diet Friendly)

I love this recipe because it's about 5 minutes of prep time, and about 5 minutes of actual cook time. It makes 2-4 servings, making this a quick and easy dinner for the whole family.

Ingredients - 1 tbsp butter - 2 cloves garlic minced - 4 oz cream cheese - 2-3 tbsp milk - 1/4c parmesan cheese - 4-5 medium zucchini spiralized - salt & pepper to taste

*optional - spinach (I mix half a bag of frozen spinach into my noodles)

*optional - sliced cherry tomatoes for garnish

*optional - chicken breast for added protein (best for gestational diet)

Instructions

- Spiralize the zucchini and set aside. - In a large pan, melt butter over medium-low heat. Then add the minced garlic. - Let the garlic and butter cook together for about a minute, then add the cream cheese and milk. - Let the cream cheese melt and start forming a sauce.

- Add in all the zucchini noodles and toss to coat with the sauce. - Add the parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.

- Veggie noodles are better served immediately, but can be refrigerated and heated back up later.

There are a bunch of different veggie spiralizers and range from about $8-$30. Here is the one that I use. https://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W/ref=sr_1_5?keywords=veggie+spiralizer&qid=1668906704&sprefix=veggie+spir%2Caps%2C121&sr=8-5