Zucchini Noodle Alfredo - cooking recipe

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

Preparation

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.