This light, but filling lemon artichoke "pasta" recipe features not one, but two seasonal veggies for spring- artichokes and zucchinis! Artichokes are a delicious source of fiber, protein and nutrients. Zucchinis, also a great source of fiber, are high in anti-oxidants and may improve your heart health. This dish is a win-win! We suggest pairing our vegan lemon, artichoke pasta with a sweet, organic cold-pressed Pineapple Punch for a balanced meal.
2 large organic zucchinis, spiralized
3 organic garlic cloves, minced
3/4 lb fresh, organic artichoke hearts (can be frozen as well)
1 tablespoon organic capers
Organic lemon, juiced
Olive oil, 3 tablespoons
1. In a medium saucepan, heat garlic over medium heat until fragrant (about 30 seconds - 1 minute).
2. Add in the organic artichoke hearts. Heat until browned, stirring occasionally with the garlic.
3. Mix in the capers, and season with salt and pepper to taste. You may want to add red pepper flakes, if you like a bit of spice!
4. In the same saucepan, add in the spiralized zucchini noodles. Mix thoroughly and until noodles are warm. Serve with a sweet, organic cold-pressed Pineapple Punch!