Lemon Zucchini Pasta with Roasted Artichokes
Lemon Zucchini Pasta with Roasted Artichokes
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Ingredients
Artichokes
- 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
Pasta
- 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
Instructions
- 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.
Notes
1 serving = 2 cups vegetable
