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.
Shopping List
Produce
- 1 package of zucchini spirals (get 2 packages if cooking for 3 or more. Can also use 3 whole zucchini and make your own ribbons/spirals)
Canned/Jarred
- 1/4 cup sundried tomatoes packed in oil
- 1 15 oz can of white beans
- 1 15 oz can of artichoke hearts
- 1/4 cup pesto
Dairy
- 1/3 cup shredded parmesan cheese
Pantry Staples
- Olive oil
- Salt & pepper
Equipment Needed
- Knife and cutting board
- Large sauté pan for zucchini noodles
- Strainer
- Spoon or spatula to mix