Zucchini & Artichoke in a Lemon Feta Sauce

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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.

Zucchini noodles feta lemon sauce

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Course: Main Course

Author: Angela Coleby

Ingredients

• 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

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

Serves 1-2
Nutritional Info  half recipe: 389 Calories, 31g Fat, 21g Total Carbs, 11g Net Carbs, 10g Fibre, 8g Protein

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