Short Description
This light, but filling lemon artichoke "pasta" recipe features not one, but two seasonal veggies for spring- artichokes and zucchinis! Artichokes are a delicious source of fiber, protein and nutrients. Zucchinis, also a great source of fiber, are high in anti-oxidants and may improve your heart health. This dish is a win-win! We suggest pairing our vegan lemon, artichoke pasta with a sweet, organic cold-pressed
Pineapple Punch for a balanced meal.
Ingredients
- 2 large organic zucchinis, spiralized
- 3 organic garlic cloves, minced
- 3/4 lb fresh, organic artichoke hearts (can be frozen as well)
- 1 tablespoon organic capers
- Organic lemon, juiced
- Olive oil, 3 tablespoons
Recipe
- In a medium saucepan, heat garlic over medium heat until fragrant (about 30 seconds - 1 minute).
- Add in the organic artichoke hearts. Heat until browned, stirring occasionally with the garlic.
- Mix in the capers, and season with salt and pepper to taste. You may want to add red pepper flakes, if you like a bit of spice!
- In the same saucepan, add in the spiralized zucchini noodles. Mix thoroughly and until noodles are warm. Serve with a sweet, organic cold-pressed Pineapple Punch!
