Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes

Image: My Intuitive Health

Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes

Servings

2-3

Ingredients

For the Zucchini Noodles

1 package of spiralized zucchini (*get 2 packages if cooking for 3 or more. Can also use 3 whole zucchini and make your own ribbons/spirals)
1 can of white beans, drained and rinsed (can substitute with chickpeas)
1 can of artichoke hearts, drained, rinsed and cut in half or quarters
½ cup of sundried tomatoes packed in oil, drained and chopped
½ cup feta cheese (can sub. with goat or parmesan)

For the Sauce

1 cup of basil
Juice of 1 lemon
¼ cup cashews
1-2 tsp. honey
1-2 cloves of garlic
Olive oil (~⅓ cup)
Salt and pepper to taste

Instructions

Combine all the sauce ingredients besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the mix becomes a pesto-like consistency. Taste for seasoning and adjust salt/pepper/honey.

Meanwhile, in a large sauté pan add the zucchini noodles with sundried tomatoes that have been drained. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5-10 minutes, stirring every minute. The goal is to get them slightly softened, not brown.

Once the liquid has evaporated and the spirals have softened, add the beans, artichoke hearts, and basil sauce. Stir to combine. Remove from the heat and add the feta cheese. Taste for seasoning and adjust salt/pepper accordingly. Enjoy!

This dish is great on its own as a light summer meal or could be served as a side with your protein of choice. Served warm or cold.

Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes