Spiralized Zucchini with Baked Artichokes
Guess what? Summer is almost here. That means it's time to swap the bucatini for some zucchini. I know, I know, it's not pasta. But...you don't even miss it in this recipe. I swear. With farmer's market season just around the corner, it's the perfect time to stock up on zucchinis and give it a shot. This recipe is courtesy of inspiralized - my go to for all things spiral. Serves 2.
Ingredients
For the artichokes:
1 can artichokes, drained, halved and patted dry (You can also use frozen, but make sure they are defrosted and patted dry)
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
1/2 teaspoon garlic powder
For the pasta:
3 medium zucchinis or 2 large
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes (more if you like spice)
Salt and pepper, to taste
1/2 lemon, juiced
1/4 cup grated parmesan cheese
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, toss the artichokes, olive oil, salt, pepper and garlic powder. Lay the artichokes out on the parchment lined baking sheet and bake for 20 minutes, tossing halfway through or until browned and crispy.
While the artichokes bake, spiralize the zucchini and mince the garlic. Set aside. (I set the zucchini noodles in a bowl with paper towels in it to soak up any moisture)
Ten minutes before the artichokes are done, place a large skillet over medium-high heat. Add in the olive oil and garlic immediately, then once heated, add the red pepper flakes. Cook for 30 more seconds or until fragrant. Add in the zucchini noodles, season with pepper and toss until cooked, about 5 minutes. You have to be careful not to overcook the "noodles" or they'll become watery. When done, add in the cooked artichokes, lemon and parmesan cheese and remove from heat, tossing constantly to coat the noodles. Sprinkle with a little salt.
Serve immediately and prepare to be amazed. Or at least free guilt-free. Probably both.
