And best of all, I’ve got a great GIVEAWAY for you today! I’m a huge fan of Le Creuset, and they’ve got a brand new line of nonstick cookware. I had the honor of receiving their shallow frying pan and casserole saucepan, both of which I used in this recipe. These pieces make for such easy cleanup. I have other nonstick cookware pieces made by other manufacturers, but non the quality of these. We eat a lot of eggs in our house and I can cook them in the shallow frying pan without the use of any cooking spray or butter to grease the pan. That saves me both time and money. You can read some additional features of these great products below:
Each piece is infused with Le Creuset’s brand DNA and smart design:
- Le Creuset iconic 3-ring crucible (on handle)
- Lid with Signature brushed stainless steel knob made for easy lifting (coordinates with Cast-Iron and Stainless Steel Signature Cookware)
- Ergonomic, larger stay-cool handles
- Helper handles – now larger & more comfortable
- Perfectly balanced weight
The new line is made of the same proven material as the current:
- Patented, extra tough, PFOA-free, non-stick coating that won’t peel or flake – best on the market
- Fully encapsulated stainless steel disk – resists corrosion
- Superb food release
- Easy Clean Up
- Resists distortion and warping
- Works with any stovetop including induction
- Dishwasher-Safe
- Metal Utensil-Safe
Be sure to enter the GIVEAWAY below!
LE CREUSET Nonstick Cookware GIVEAWAY
White Bean Creamy Alfredo with Zucchini Pasta
Ingredients
- 1 15-ounce can great northern beans,drained and rinsed
- 3/4 {scant} cup unsweetened vanilla almond milk {I used just under 3/4 cup}
- 1/4 cup freshly grated Romano cheese 1/3 ounce
- 1 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 teaspoon sea salt
- 1/4 tsp turmeric
- 3 large zucchini spiraled
- garnish with fresh grated black pepper and Romano cheese
Instructions
- Add drained great northern beans, almond milk, freshly grated Romano cheese, Italian seasoning, garlic powder, smoked paprika, black pepper, sea salt, and turmeric to the bowl of a food processor.
- Blend on high for 30-45 seconds or until mixture is completely smooth. Puree, blending for about a minute until completely smooth.
- Add to small sauce pan and cook over medium-low heat.
- Meanwhile, use a spiralizer to cut the zucchini into ribbons or noodles, your preference.
- Add them to large saute pan and cook over medium heat for 3-5 minutes, stirring frequently to ensure it cooks evening.
- Divide zucchini into two bowls, add cooked sauce, top with additional grated Romano cheese and black pepper, and serve.
Nutrition
Recipe adapted from Kitchen Treaty.
These products were provided by Coaction PR on behalf of Le Creuset. All opinions are my own, and I truly love their nonstick cookware. Thank you for supporting the sponsors who keep Lemons and Basil in action!
