Mediterranean Zucchini Noodle Pasta
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 zucchini
- 1 cup cherry tomatoes, halved
- 1 cup artichoke heart, halved
- 1⁄2 cup pitted kalamata olive, halved
- 3 tablespoons grapeseed oil or 3 tablespoons olive oil
- 1 lemon, zest of
- 3 tablespoons fresh lemon juice
- 1 tablespoon white vinegar
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1⁄2 teaspoon kosher salt (to taste)
- crumbled goat feta cheese, to taste
directions
- Rinse the zucchini squash well, pat them dry and chop the tips and tails off.
- Using a spirelli, make noodles out of all of the zucchini and add the noodles to a large serving bowl. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.
- Add the cherry tomatoes, artichoke hearts, and kalamata olives to the bowl with the zucchini.
- Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together.
- Serve cold with crumbled feta cheese.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!