Lemon Zucchini Pasta with Roasted Artichokes

Lemon Zucchini Pasta with Roasted Artichokes

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  • 1 1/2 cups artichoke hearts, quartered, drained and patted dry
  • olive oil cooking spray
  • 1/2 tsp garlic powder
  • salt and pepper to taste


  • 2 1/2 cups zucchini, spiralized
  • olive oil cooking spray
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • juice of half a lemon
  • pepper, to taste


  • Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, add artichokes and spritz with olive oil. Add garlic powder, salt and pepper and toss to combine.
  • Lay the artichokes on the baking sheet in a single layer and bake for 20 minutes, tossing halfway through or until browned.
  • Ten minutes before the artichokes are done, place a large skillet over medium-high heat. Spritz with olive oil and add the garlic and red pepper flakes. Let cook 30 seconds or until fragrant.
  • Add the spiralized zucchini and pepper and toss until cooked, about 5 minutes.
  • Add the artichokes and lemon juice, remove from heat and serve.


1 serving = 2 cups vegetable