Zucchini noodles and artichoke in a lemon and feta sauce is a perfect lunch for a summers day. Or a pick me up lunch during a cold, grey day!
This is an easy and quick dish to make. If you don’t have a spiralizer, you could cut the zucchini into noodles with a mandolin. Or carefully peel into ribbons.
I whipped this up quickly one lunch time whilst the Chief Taster had “manflu” as I had banned him from any dairy which meant I got to eat this all to myself. I was a hero that day as I struggled through, barely coming up for air as the delicious vegetables and sauce kept me quiet for 5 minutes. The lemon, feta and basil are a perfect summer combination and this sauce could be used for any vegetables, or perhaps chicken or fish. I also think that a sprinkling of grated Parmesan cheese would not hurt it either.
- 2 Zucchinis Medium
- 185g Artichokes (fresh or jar)
- 1/2 cup (75g) Feta Cheese
- 1/2 Lemon Juice
- 1 clove Garlic Peeled & chopped
- 4 tablespoons cream
- 2 tablespoons Basil fresh, chopped
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cut the ends of the zucchini and put them through a spiralizer to make noodles.
Heat two teaspoons of butter in a frying pan and heat on a medium heat.
Cook the noodles in the butter, stirring occasionally until slightly soft and golden.
Add the artichokes to the zucchini noodles and stir thoroughly.
Heat the remaining two teaspoons of butter in a saucepan and cook the garlic for 2-3 minutes.
Add the feta, lemon juice and cream and stir until combined.
Add the chopped basil and season with the salt and pepper.
Pour the sauce over the noodles and serve.
Eat and enjoy!
Nutritional Info half recipe: 389 Calories, 31g Fat, 21g Total Carbs, 11g Net Carbs, 10g Fibre, 8g Protein
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