- Prep time: 15 minutes
- Cook time: 10-15 minutes
- Yield: 5 servings
- Serving size: 2 cups
Ingredients
Sauce:
- 1 avocado, peeled and pitted
- ¼ cup fresh basil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- black pepper, to taste
- 2 teaspoons minced garlic
Zoodles:
- ½ teaspoon extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 (14-ounce) can large artichoke hearts, drained and chopped
- 10 cups zucchini noodles (from 4 small zucchini, ~2 pounds)
Instructions
- To make the sauce: blend all of the ingredients together to a food processor or high-powered blender until smooth, and set aside.
- Heat a large skillet over medium-low heat. Add the oil, artichoke hearts and tomatoes. Cook for 4-6 minutes until the tomatoes start to plump and get juicy.
- Add the zucchini noodles and the previously set-aside sauce to the skillet.
- Season with salt and black pepper, and gently toss together with tongs to evenly coat.
Nutrition Information
- Per Serving: (2 cups)
- Calories: 163
- Calories from fat: 87
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 364mg
- Carbohydrates: 17g
- Fiber: 6g
- Sugar: 7g
- Protein: 5g
- SmartPoints: 3
The nutrition content of recipes on 1KRecipes.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.
Source: SkinnyMom.com
