Zucchini Noodles with Pesto, Sun-dried Tomatoes, Artichokes & Parmesan
My specialty in the kitchen is creating “healthy gourmet” dishes that taste like they came out of Italy, yet still leave your body feeling light. I love simple pantry pull ingredients for a last-minute weeknight dinner that is flavorful & satisfying (no grocery trip required!) Hannah McKitrick, Create Cooking Challenge: Easy Peasy entrant, GBH viewer
Recipe Ingredients
- - One 16 oz package of spiralized zucchini
- - 1/2 cup shredded parmesan cheese
- - 1/3 cup store-bought pesto
- - 1/4 cup chopped sun-dried tomatoes packed in oil
- - One 15 oz can of artichoke hearts
- - Pinch of salt
Recipe Instructions
- In a large sauté pan add the zucchini noodles with a tablespoon of the oil from the sun-dried tomatoes. Cook on medium heat for about 5 minutes, stirring every minute, until tender. The goal is to get them slightly softened, not brown. If there is excess liquid you can drain it or cook on high heat until it evaporates.
- Once the liquid has evaporated and the spirals have softened, add the artichoke hearts, sun-dried tomatoes, and pesto. Stir to combine.
- Remove from the heat and add the parmesan cheese. Taste for seasoning and adjust salt accordingly. Enjoy!
- *Note: if you can’t find pre-spiralized zucchini, you can buy 3 whole zucchini and make noodle “ribbons” using a vegetable peeler. This dish is great on its own as a light meal or could be served as a side with your protein of choice. Served warm or cold.