Zoodle Alfredo with Peas

I love that in every CSA box we can see the crops evolving. This recipe uses four of the ingredients we received in our latest box -- zucchini/summer squash, peas, snap peas, and garlic. This is our last CSA before the farmer's summer break. We'll get our next box on July 18th.

The alfredo on this ended up a little loose due to how wet our zucchini were, but overall this was still amazing. I loved how many of our ingredients we were able to use to form a cohesive dish and with so many fresh vegetables the small amount of alfredo doesn't make this high calorie. 

We picked-up: 
-Zucchini/summer squash
-Kohlrabi
-Mixed potatoes
-Mixed greens
 -Lettuce
-Peas
-Sugar snap peas
-Bok Choy
-Basil
-Garlic

Recipe adapted from Damn Delicious.

Ingredients:

-3 tablespoons unsalted butter, divided

-1 pound (3 medium-sized) zucchini, spiralized
-1 cup fresh peas
-1 cup sugar snap peas

-2 cloves garlic, minced

-2 tablespoons all-purpose flour

-1 1/2 cups 1% milk

-1/2 teaspoon dried thyme

-1/2 teaspoon dried oregano

-1/4 cup half and half

-1/4 cup freshly grated Parmesan cheese

-Salt and freshly ground black pepper, to taste

Melt one tablespoon of butter in a medium sauce pan over medium heat. Add the zucchini noodles and cook stirring occasionally. After 2 minutes add in the peas and sugar snap peas. Continue cooking for an addition 3 minutes and then set aside.

Melt the remaining two tablespoons of butter in the sauce pan and add the minced garlic. Cook for 1-2 minutes. Whisk in the flour until lightly browned and then whisk in the milk, thyme, and oregano. Whisk continuously for 1-2 minutes or until the ingredients are well combined. Stir in the half and half and Parmesan cheese until the sauce has thickened. Season with salt and pepper.

Stir in the zoodles, peas, and sugar snap peas and toss to combine.