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.
More zucchini noodle recipes
Zucchini noodles in spinach basil sauce
Zucchini noodles feta lemon sauce
Ingredients
- 2 Zucchinis Medium
- 185g Artichokes (fresh or jar)
- ½ cup (75g) Feta Cheese
- ½ Lemon Juice
- 1 clove Garlic Peeled & chopped
- 4 tablespoons cream
- 2 tablespoons Basil fresh, chopped
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- 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!
Notes
Nutritional Info half recipe: 389 Calories, 31g Fat, 21g Total Carbs, 11g Net Carbs, 10g Fibre, 8g Protein
The information shown is an estimate provided by an online nutrition calculator.
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Marcia
What cream? Light, heavy?
Angela Coleby
heavy or whipping
Mary
Is the butter supposed to be teaspoons or table spoons? It says table spoons in the ingredient list and teaspoons in the instructions.
Angela Coleby
Tablespoons! thanks for letting me know.
Cherie
Do you steam the fresh artichoke?
Angela Coleby
I used artichokes from a jar, but if you are using fresh artichokes, steaming them would be great.
kelly
how much lemon juice exactly it doesn’t give measurement just 1/2 lemon juice is that a cup or a tsp or neither not sure if my last comment posted about this and i want to make it tonight !
Angela Coleby
Half a lemon is about 3-4 tablespoons.
kelly
ah thank u so much! i love lemon and feta and am so excited to make this tonight!
Angela Coleby
Hope you enjoy it. I love this dish for Spring & Summer
Alison Clarke-Pentz
I made this tonight and loved it!!
I riffed on it a bit, I hope it's ok to share...
1- I seasoned with salt and pepper along the way.
2- Instead of cream I used approx 1/4 cup of cream cheese (just what I had available).
3- I added 1 drained and rinsed can of cannellini beans to beef up the meal for a meatless Monday main.
4- Also topped with grated Parmesan and put under the broiler for 5 minutes before serving.
So yummy!!! Even my meat and potatoes husband loved it.
Angela Coleby
Love your changes and happy you and your husband enjoyed it!
Cynthia Reid
I made this last night and YUM!!!! This will be permanent rotation. A million thanks for sharing 🙂
Angela Coleby
Glad you enjoyed it!
Anita
Love your site, have book-marked it & can't to try many of your recipes!
This recipe looks amazing! However, I believe the calorie content is wrong (just the butter has more calories!).
Angela Coleby
Hi, glad you enjoy the recipes. The stats were for half the recipe. Happy baking!
Sophie33
I just happen to harvest a few zucchinis. This recipe will shine them in this lovely dish! Easy to make too! Double yum! 🙂
Angela Coleby
Fabulous! Lucky you for growing zucchinis too!