zoodle primavera
Ingredients
3 small zucchinis (spiralized)
1 diced onion
1 14oz can artichoke hearts (packed in water)
½ C diced tomatoes
2 minced garlic cloves
¼ tsp pepper
½ tsp salt
juice from half a lemon
1 tbsp olive oil
½ tsp chilli flakes
1 generous handful fresh baby spinach
**makes 2 servings
An oldie but a goodie and turns out zoodles are actually pretty tasty. Low cal zucchini noodles, fresh tomatoes, onion, meaty artichoke hearts, baby spinach and garlic tossed in zesty lemon juice. A super light all veg meal that is perfect for any night of the week.
Instructions
In a large skillet add olive oil, garlic, onion, chili flakes, salt and pepper. Sauté on medium for 5 minutes while stirring. This will act as the sauce for the zoodles.
Add lemon juice, zucchini noodles, artichoke hearts, tomatoes and baby spinach. Cook on medium for another 5 minutes until zoodles and spinach are soft and tender. Careful not to overcook!
Remove from heat and serve while hot as a main or side dish. These are best eaten fresh but will last in the fridge an extra 2-3 days as well.
Recipe Notes:
If you don’t own a spiralizer you can usually find zucchini noodles in the produce section in most grocery stores but I highly recommend investing in one as they have so many uses.
Tongs are your best bet when working with zoodles to ensure they don’t break apart.