Creamy Lemon Zucchini Noodles with Roasted Artichoke Hearts

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from Tiffany at eatathomecooks.com

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings:

Calories: 200kcal

Ingredients

15 oz. can artichoke hearts
6 small zucchini or packaged zoodles from produce section
6 Tbs. lemon juice
2 cloves garlic crushed
1½ Tbs. miso paste
¼ cup cashew or almond butter NOT peanut butter
2 Tbs. nutritional yeast
¼ cup pumpkin seeds or pine nuts
1 tsp. crushed red pepper flakes

Instructions

Drain the artichokes and place on a baking sheet.
Roast in the oven at 400° for 10-15 minutes or until browned on the edges.
Cut the zucchini in thin planks, then in long “noodles”.
Blend the lemon juice, garlic, miso paste, cashew butter and nutritional yeast in a blender until smooth.
In a large skillet over medium heat, cook the zucchini for 3-4 minutes until hot.
Add the sauce and toss to coat the zucchini in the sauce.
Sprinkle with pumpkin seeds and red pepper flakes and serve with roasted artichokes.

Notes

Note: Miso is found in the refrigerated section, but you might not find it at every grocery. You can skip it, but it does add nice flavor to many recipes and will keep for a year or more in your fridge.

Nutrition