Zucchini Noodle Alfredo

Ingredients

• 1/4 cup pine nuts, or to taste (optional)
• 4 zucchini, sliced
• 2 tablespoons extra-virgin olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 cup chopped asparagus
• 2 ounces prosciutto, chopped
• 1 cup Alfredo sauce, or as desired
• 1/2 cup frozen peas, thawed
• 1/2 cup cherry tomatoes, halved
• 1 pinch white pepper
• 1 pinch nutmeg
• 1 tablespoon chopped fresh basil, or to taste

Directions

Heat a skillet over medium heat; cook and stir pine nuts until fragrant and toasted, about 5 minutes.

Slice zucchini into noodle-shaped strands using a spiralizing device.

Heat olive oil in a skillet over medium heat; cook and stir mushrooms, asparagus, and prosciutto until vegetables are tender and prosciutto is slightly crisp, 6 to 8 minutes.

Stir Alfredo sauce, peas, and zucchini into vegetable-prosciutto mixture; toss gently and simmer over low heat until sauce is heated through, 2 to 3 minutes. Mix tomatoes into zucchini mixture and remove skillet from heat.

Ladle zucchini mixture into bowls and season with white pepper and nutmeg. Sprinkle basil and pine nuts over each.