Basil-Lemon Mediterranean Zucchini Pasta

gluten freeveganvegetarian

Basil-Lemon Mediterranean Zucchini Pasta

I cannot BELIEVE that one week from today is Labor Day weekend. This summer absolutely flew by….. It seems like just yesterday I was in Greece, but it’s been almost a month since my trip. Let’s hold on for as long as we can and pack this week full of summery recipes.

To start? This light, basil-lemony zucchini pasta dish that screams Mediterranean. The simplicity of the seasonings (oregano, basil, lemon, garlic) really lets the taste of the squash come through. I could eat this all day long, cliffside in Santorini

Although I’m nowhere near the Mediterranean coastline right now, my tastebuds sure do feel like they are…. 

Basil-Lemon Mediterranean Zucchini Pasta

Prep Time10 mins
Cook Time5 mins
Servings: 1

Ingredients

  • 1.5 zucchinis Blade C
  • 1/4 wedge of lemon
  • 5 basil leaves chopped
  • 3 sundried tomatoes chopped into slivers
  • ½ cup chickpeas
  • 1 tbsp capers
  • 4 pitless kalamata olives halved
  • 3 artichoke hearts from a can drained & patted dry
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp dried oregano flakes
  • 1 pinch red pepper flakes
  • 1 garlic clove minced

Instructions

  • Season artichokes with salt and pepper. Heat up a grill pan or George Forman grill and cook the ‘chokes for about 5 minutes or until they are slightly browned.
  • Place a large skillet over medium-low heat and add the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds, stirring frequently. Add in the red pepper flakes and cook for 30 seconds.
  • Add in the zucchini noodles, chickpeas, artichokes, oregano flakes, sundried tomatoes, capers, kalamata olives, and basil. Season with salt and pepper and cook for about 2-3 minutes, stirring frequently, until zucchini softens and heats through.
  • Pour into a bowl and squeeze lemon over the bowl. Enjoy!

Basil-Lemon Mediterranean Zucchini Pasta

Basil-Lemon Mediterranean Zucchini Pasta

Basil-Lemon Mediterranean Zucchini Pasta  

 Basil-Lemon Mediterranean Zucchini Pasta

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11 comments

Anonymous says:
Made this for dinner last night - absolutely fantastic!
Inspiralized says:
I'm so glad you liked it - such a simple dish with loads of flavor!
Anonymous says:
Cooked this delicious pasta and loved every bit of it!! So colourful too!! Thanks for sharing this recipe :-)
I'm so glad you tried it out and loved it!
Anonymous says:
Ali, I made this for dinner tonight and it was awesome. You have inspired or should I say inspiralized my "inner cook". Hugs, Aunt Jan
Herbalchef says:
Made this for dinner tonight. This was really delicious, Ali! However you didn't really tell us in the recipe what to do with the chic peas and artichokes! I'm only bringing this up because you are writing a cookbook! LOL Think Reviews! I did make one little change in that I added some garlic and herb chicken sausage to the dish. I took it out of it's casing and sauteed it in a bit of olive oil t cook completely. Add it towards the end to be sure it heated through then sprinkled the lemon juice. Over the top delicious! Thanks for the inspiration!
So sorry about the recipe error - I've fixed that! I am so excited that you made this dish - it's definitely a favorite of mine, it's so quick and easy! THanks for following :)
Maggie says:
Making this tonight Ali! We are trying to eat less meat and do the mediterranean diet without eating tons of bread and pasta, so this is perfect! Glad to see you are doing well and following your dream!
Thanks for the kind note, Maggie!

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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.
...