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.
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
Nutritional Info half recipe: 389 Calories, 31g Fat, 21g Total Carbs, 11g Net Carbs, 10g Fibre, 8g Protein
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8 Comments
Alison Clarke-Pentz
October 28, 2019 at 7:23 pmI 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
October 29, 2019 at 8:51 pmLove your changes and happy you and your husband enjoyed it!
Cynthia Reid
September 18, 2019 at 10:14 amI made this last night and YUM!!!! This will be permanent rotation. A million thanks for sharing ๐
Angela Coleby
September 18, 2019 at 4:20 pmGlad you enjoyed it!
Anita
August 8, 2017 at 11:38 amLove 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
August 8, 2017 at 7:38 pmHi, glad you enjoy the recipes. The stats were for half the recipe. Happy baking!
Sophie33
July 12, 2016 at 7:40 amI just happen to harvest a few zucchinis. This recipe will shine them in this lovely dish! Easy to make too! Double yum! ๐
Angela Coleby
July 12, 2016 at 12:48 pmFabulous! Lucky you for growing zucchinis too!