Name: Zucchini noodles with sun-dried tomatoes and goat cheese
Ingredients: 2 tbsp extra-virgin olive oil; 2 garlic cloves, minced; 1/2 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; 1/4 tsp freshly ground pepper; 1/2 tsp red pepper flakes; 4 oz goat cheese, divided; Pine nuts and basil, for garnish

Description

serves 4

Ingredients

Units Scale

2 tbsp extra-virgin olive oil
2 garlic cloves, minced
1/2 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
1/4 tsp freshly ground pepper
1/2 tsp red pepper flakes
4 oz goat cheese, divided
Pine nuts and basil, for garnish

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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.