Pesto Zucchini Noodles with Sundried Tomatoes, Parmesan, White Beans & Artichokes

Image: My Intuitive Health

Pesto Zucchini Noodles with Sundried Tomatoes, Parmesan, 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
1/4 cup of sundried tomatoes packed in oil, drained, and chopped
1/3 cup shredded parmesan cheese
1/4 cup store-bought basil pesto
Salt and pepper to taste

Instructions

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 pesto sauce. Stir to combine. Remove from the heat and add the cheeses. 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.

Pesto Zucchini Noodles with Sundried Tomatoes, Parmesan, White Beans & Artichokes