Try making this recipe for zucchini noodles with sun-dried tomatoes and goat cheese when you want a light meal that packs a big flavor!
One thing I love about zucchini is its flexibility in the kitchen. You can prepare it so many different ways, but when I'm craving something lighter than pasta, zucchini is my go-to for creating noodle-like texture, without the carbs. I like topping the "zoodles" with sun-dried tomatoes, onion and fresh tomatoes, plus pine nuts and basil, and artichoke hearts, if I'm feeling fancy.
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Zucchini noodles with sun-dried tomatoes and goat cheese
- Category: Main
Description
serves 4
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Ingredients
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- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- ½ medium yellow onion, chopped
- 3 oz sun-dried tomatoes
- 1 cup halved cherry or grape tomatoes
- 3 marinated artichoke hearts, chopped
- 3 medium zucchini (about 8 inches long)
- Pinch of salt
- ¼ tsp freshly ground pepper
- ½ tsp red pepper flakes
- 4 oz goat cheese, divided
- Pine nuts and basil, for garnish
Instructions
- Cut off each end of the zucchini and use a spiralizer to make zucchini noodles, set aside.
- Heat olive oil in a heavy large skillet over medium heat. Add garlic and onion and stir 5 minutes, or until the onion begins to soften and become translucent. Add sun-dried tomatoes, halved cherry tomatoes and artichoke hearts with a bit of the marinade and cook until tomatoes soften, about 5 minutes.
- Add 2 oz of goat cheese to the vegetables, stirring until the cheese combines with the olive oil; add spices and zucchini noodles and heat through.
- Garnish with remaining goat cheese, pine nuts and basil, and serve immediately.
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