Lemon Zucchini Pasta with Roasted Artichokes
Try this Lemon Zucchini Pasta with Roasted Artichokes recipe, or contribute your own.
Try this Lemon Zucchini Pasta with Roasted Artichokes recipe, or contribute your own.
- salt and pepper to taste
- 2 garlic cloves minced
- 1/2 teaspoon garlic powder
- pepper to taste
- 1/4 easpoon red pepper flakes
- for the pasta:
- 1 tablespoon extra virgin olive oil
- for the artichokes:
- 1 (13.75) can halved artichokes drained, patted thoroughly dry
- 3 medium zucchinis
- 1/2 emon, juiced
- 1/4 up grated parmesan cheese
- Carbohydrate 7.79334833333333 g
- Cholesterol 0 mg
- Fat 4.67775666666667 g
- Fiber 2.3369500430425 g
- Protein 2.615525 g
- Saturated Fat 0.672104 g
- Serving Size 1 1 Serving (203g)
- Sodium 44.8615243055556 mg
- Sugar 5.45639829029083 g
- Trans Fat 0.224907333333332 g
- Calories 75 calories
Step-by-step
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, toss together the artichokes, olive oil, salt, pepper and garlic powder. Lay the artichokes out on the baking sheet and bake for 20 minutes, tossing halfway through or until browned.
- While the artichokes bake, spiralize the zucchini and mince the garlic. Set aside.
- Ten minutes before the artichokes are done, place a large skillet over medium-high heat. Add in the olive oil and once heated, add in the garlic and red pepper flakes and let cook for 30 seconds or until fragrant.
- Add in the zucchini noodles, season with pepper and toss until cooked, about 5 minutes.
- When done, add in the cooked artichokes, lemon and parmesan cheese and remove from heat, tossing constantly to coat the noodles in the parmesan sauce.
- Divide onto plates and serve.
Standard wheat pasta forgives poor timing and excess moisture, but spiralized zucchini punishes both with a watery puddle on the plate. This dish relies on aggressive roasting and precise pan-handling to succeed where similar vegetable-based pastas turn into soup.
- Pat the canned artichokes thoroughly dry with paper towels before oiling, or steam will prevent the required 425-degree oven browning.
- Roast the artichokes for 20 minutes on parchment paper, turning them halfway through to ensure even caramelization.
- Cook the zucchini noodles for strictly five minutes in a skillet over medium-high heat to stop them from shedding excess water.
- Add the grated parmesan and lemon juice immediately after removing the pan from the heat so the cheese melts into a smooth emulsion rather than clumping.
- Consume this dish immediately upon assembly, because raw zucchini continues releasing moisture during refrigerated storage and ruins leftovers.
Overcooking the garlic for longer than 30 seconds introduces acrid bitterness into the olive oil base. Precise heat control separates a vibrant meal from a soggy mess.
