Lemon-Parmesan Zucchini Pasta with Roasted Artichokes

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Lemon Zucchini Pasta with Roasted Artichokes

Lemon Zucchini Pasta with Roasted Artichokes

We’ve decided to redecorate our living room, and I couldn’t be more excited.

All I want to do is spend my days on Pinterest, curating my dream living room. I always thought Pinterest was best for finding recipes, but oh no – it’s the mecca of inspiration for everything!

Lemon Zucchini Pasta with Roasted Artichokes

When I first moved in with Lu to our apartment, I had left all of my furniture with my old roommate, because she was still staying in the apartment. Plus, Lu had previously owned an apartment in New York City and had a bunch of furniture in storage.

For the time being, that was fine – I didn’t want to deal with the headache of furniture shopping anyway. I was just excited to move in with my boyfriend!

Now, after over two years of living together, I’m ready to decorate our place the way I’d like to (luckily, Lu loves the vibe I’m going for.)

Right now, the furniture is dark (a really deep, dark brown wood) and the couch and ottoman and all of that other stuff is very masculine, very bachelor-pad esque (which makes sense, because it was Lu’s furniture from his bachelor days!)

Lemon Zucchini Pasta with Roasted Artichokes

Anyway, as part of my re-launch of Inspiralized Ali (my personal lifestyle blog that was put on hold after I learned I’d be writing a second cookbook,) I’m going to take you along for the ride, as I redecorate.

Since I’ll be busy with a lot this spring time (just wait for all the fun projects I’m working on!!), I figured I’d build up a bunch of easy, quick dinner recipes to have on hand.

This is my first one: a roasted artichoke pasta dish that uses canned artichokes and a simple Parmesan, olive oil, garlic and lemon juice sauce. The only time consuming part is roasting the artichokes, but that’s okay – as you do that, you can prepare the rest of the recipe and before you know it, the artichokes are done roasting and all you have to do is toss them together with the zucchini noodles.

Lemon Zucchini Pasta with Roasted Artichokes

If you want to add a protein here (this is more of a light lunch than a dinner,) try tossing in some chickpeas or maybe serve this alongside a pork chop. There’s not much that doesn’t go with roasted artichokes, so customize this to your preferences!

In the meantime, I’ll be building my living room on Pinterest. To those who have redecorated – any words of advice?

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Lemon Zucchini Pasta with Roasted Artichokes

Lemon Zucchini Pasta with Roasted Artichokes

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 3

Ingredients

  • For the artichokes:
  • 1 13.75 can halved artichokes, drained, patted thoroughly dry
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • For the pasta:
  • 3 medium zucchinis
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves minced
  • 1/4 teaspoon red pepper flakes
  • pepper to taste
  • 1/2 lemon juiced
  • 1/4 cup grated parmesan cheese

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, toss together the artichokes, olive oil, salt, pepper and garlic powder. Lay the artichokes out on the baking sheet and bake for 20 minutes, tossing halfway through or until browned.
  • While the artichokes bake, spiralize the zucchini and mince the garlic. Set aside.
  • Ten minutes before the artichokes are done, place a large skillet over medium-high heat. Add in the olive oil and once heated, add in the garlic and red pepper flakes and let cook for 30 seconds or until fragrant. Add in the zucchini noodles, season with pepper and toss until cooked, about 5 minutes. When done, add in the cooked artichokes, lemon and parmesan cheese and remove from heat, tossing constantly to coat the noodles in the parmesan sauce.
  • Divide onto plates and serve.

Lemon Zucchini Pasta with Roasted Artichokes

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34 comments

Alicia says:
This recipe sounds so good. Very light and simple. I'm making this soon. Good luck redecorating. That sounds exciting. Maybe take some before and after pictures for us to see :)
Debbi says:
Hi Ali, redecorating. Buy the best furniture you can afford - quality is always best. Pick things you and Lu love. If you have to wait for the perfect piece to finish the room , best to wait and not settle. Look everywhere and if you see something you love, especially if it is on sale, snap it up.
Diane says:
I'd like to make this for dinner, but I'm not sure how to use the lemon. One half lemon, juiced - Do I use the juice or the lemon? Thanks!
Marla says:
This recipe sound delicious. Can't wait to try it. As for decorating, have fun! My advice would be to first choose any patterns or prints that you like (rug, upholstery etc.) then coordinate any solids ( paint, upholstery etc.) It's way easier to find a paint color or solid sofa to match a print than vise versa. Good luck and keep us posted!
Phuongie says:
do the zuccinis release any liquids the next day?
Felisia says:
I think I will try this for dinner this week with some shrimp!
Meaghan says:
Let us know how it turns out, Felisia!!
Felisia says:
I made it tonight with shrimp and it was Awesome! Even the hubby said to add it to the regular line-up :D
Elke says:
Another Fabulous Recipe! Added left over chicken.Will add this to my favorite recipes!
Meaghan says:
That's so great to hear, Elke!!
Kate says:
If you are interested in Pottery Barn stuff (I haven't looked at your board too much yet, so I am not sure) they have design services for free. You make an appointment and they send someone over to give you some ideas. The decorator who came to our house didn't just stick with PB stuff, either, she recommended other places when appropriate, and helped us pick a paint color. Once you have that appointment, you can now place orders through their store for 15% forever, (which comes in handy when the thing you want is not one that goes on sale often).
Patty says:
This recipe has made a believer of my gourmet husband! I used frozen artichokes, as those are always in the freezer, but followed everything else exactly - PERFECT side dish with rack of lamb ~ thank you Ali!
Malou says:
Im not very into artichokes but this looks so amazing. I'm going to try it
Daniela says:
I added shrimp to this - delicious!
Joya says:
I made this last night and it was delicious! I made a couple of changes to the recipe, using the lemon zest as well as the juice, adding some grilled chicken, and topping with toasted lemony parmesan breadcrumbs for a little extra texture. This meal will definitely be finding its way into the regular rotation!
Milah says:
I had some older brown furniture and I had it sanded down and painted in a color that Matched my prints. ( I also had the painted, distressed. ) It made a cute bright room. I did a table, chairs and bar stools. Bar stools were a different color from the table and chairs. Cheerful. I love spiralizing at least twice a week.
Eileen says:
This recipe sounds so good! I'm definitely making it tomorrow. I am a Weight Watchers member and just calculated the points using the recipe builder and it came out to only 4 points per serving! Hooray! (I thought it sounded a little high, just based on the fact that the only 2 ingredients that have a points value are the olive oil and parmesean cheese)
Beth says:
I just did the same thing and came up with 4 as well! Super excited to try this!
Ann says:
I made this tonight...added some chicken and lemon zest. It was amazing! My husband and I loved it...can't wait to try with some shrimp.
Rene says:
Yum! Was looking for a quick inspiralizer recipe to make after my late night at work tonight-had a jar of trader joes roasted and marinated artichoke hearts in my fridge. Came together in about 10 minutes with the artichokes already done for me and was a perfect late night light dinner!
Michele Pryse says:
A winner - so delicious! Will be making this one regularly. Thank you.
Katie says:
Thank you for this delicious recipe! I made it and it is one of my new favorites! YUM!
Kerry says:
I'm the lazy person who bought pre-spiralized zoodles at the grocery store, so I was just wondering approximately how many cups of noodles do the 3 zucchinis in the recipe make?
Danielle says:
Made this last night and it was ABSOLUTELY DELICIOUS!
Amie says:
This was absolutely delicious! I have been craving artichokes in my pregnancy and this is a great healthy go-to recipe. It even tastes great cold the next day for a quick leftover. Thank you for sharing this recipe!!
Carmen says:
This was the best recipe ever. I boil some chicken breast with it and it was so good. I definitely will make this again.
Liz G says:
Help! I cannot seem to get the zucchini cooked correctly in the pan. Any tricks for cooking the pasta in the pan enough so that it is no longer crunchy but not so much that they are mushy? I can't quite figure it out........ Thanks! Glad I found your page!
Meaghan says:
Hi Liz! This video might help keep things less mushy: https://www.youtube.com/watch?v=mILFcumUbuk&t=4s

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
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while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...