Before I was diagnosed with Celiac disease I used to love to cook (and eat) pasta. There are some really good gluten free pastas out there, but when doing Whole30 this last year, I learned to make zucchini noodles and decided to try some of my old pasta favorites with zucchini noodles.
I always loved this spinach and artichoke pasta, and after making some tweeks I really enjoyed it with zucchini noodles. Best of all the recipe only requires 1 pan! The flavors in this are great and very fresh tasting, plus it is very easy to make. We ate it without meat, but chicken could be a good addition if you wanted to add. This is not Whole30 approved due to the Parmesan cheese, but the cheese could be omitted if trying to do whole30.
- 3-4 Zucchini, spiralized into noodles
- 1 pint of grape tomatoes, halved or quartered (can substitue 1 can diced tomatoes)
- 1 bag (10oz) of baby spinach
- 1 can artichokes, drained and roughly chopped
- ½ cup olive oil
- 5 cloves of garlic, minced
- ¾ cup parmesan cheese
- Salt & Pepper
- Basil leaves, chiffonade - optional
- Heat olive oil over medium heat. Add garlic and heat for 1- 2 minutes. Add zucchini noodles and saute for 4-5 min.
- Once zucchini is partially cooked, but not completely add tomatoes and artichokes and heat for 1 min. Stir in parmesan then add spinahc and stir until wilted. Season with salt and pepper to taste. Serve with a sprinkling of parmesan.
- Optional: stir in some basil at the very end before serving.
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