INGREDIENTS
4
medium sized zucchini, (spiralized (or sliced into thin strips using a mandolin))
2 cups
alfredo sauce, (low fat)
1/2 cup
parmesan cheese, (plus more for topping and garnish)
8 oz
light cream cheese, (cubed)
1/4 tsp
ground black pepper
1/2 tsp
salt
1/2 tsp
dried red chili flakes
1 tbsp
olive oil
1 tbsp
fresh parsley, (chopped (optional))