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Zucchini Noodles with Artichoke Hearts & Parmesan


Sauteed zucchini noodles with garlic, lemon, olive oil, artichoke hearts and grated parm – ready to eat.

Spring is here, and swimsuit season is rapidly approaching…Zucchini noodles are an easy, really flavorful alternative to pasta. The dish above took about 15 minutes to make and was devoured much faster.


4-6 zucchinis mandolined crosswise or sliced lengthwise into long thin strips using a peeler. (At Whole Foods, you can find containers of zucchini noodles already shredded and ready to go).

2-3 cloves of garlic (to taste) – minced or sliced

2 tbspn extra virgin olive oil

Pinch of salt

Zest of one lemon (preferably an organic, unsprayed lemon)

Juice of 1/2 lemon

Parmigiano Reggiano grated to taste

1 jar of artichoke hearts, drained

Optional add-on for protein boost: peeled, deveined shrimp


Heat pan and add olive oil. Toss in garlic to gently release flavors. Add shredded zucchini noodles and salt and toss for a minute. Add artichoke hearts, lemon zest, juice of 1/2 lemon and let veggies heat up. Zucchini will release some liquid which combines with the lemon, garlic and olive oil to make a tasty sauce. Once everything is piping hot, tip contents into a bowl, sprinkle a generous helping of cheese on top and eat immediately.

IMG_8649 (1)

Shredded raw zucchini noodles ready to be cooked.

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