My spiralizer has been working overtime these days. I’ve been spiralizing every veggie I can get my hands on, including the organic zucchini that were on sale at Fresh Thyme the other day. I used those to make this recipe for roasted garlic zoodles with artichoke hearts in less than 10 minutes – and that includes the time I spent spiralizing the zucchini.
School is back in session, which means I’m juggling the schedules of 3 kids with 3 different commitments each night. There are sports, clubs, homework, school events, church functions, and a million other things to do during the school year. Quick and easy recipes like the one I’m about to give you for roasted garlic zoodles help me survive hectic weeknights.
Start by spiralizing your zucchini. When you’re done, you’ll have a pretty pile of twisted green goodness.
Drizzle a skillet with olive oil, then add artichoke hearts and diced onions. Saute for a minute or two, then pour in 1.5 cups of roasted garlic vinaigrette. It’ll look like you added way too much garlic vinaigrette to the skillet, but I promise you didn’t.
Oh, I guess we should talk about roasted garlic vinaigrette for a minute. Sometimes I make my own, but you can also use a store-bought variety. My family loves Annie’s roasted garlic vinaigrette. It’s organic and delicious.
If you can’t find roasted garlic vinaigrette, substitute Italian dressing. Balsamic vinaigrette or a Greek dressing might also work. I don’t recommend ranch or similar dressings for this recipe.
Okay, back to our recipe for roasted garlic zoodles with artichokes:
Let your veggies simmer in garlic vinaigrette while you prepare the zoodles. Add them to a skillet lightly coated with olive oil, and heat them for 3 to 6 minutes depending on your desired level of tenderness.
Pour in the vinaigrette and veggie mixture. Careful, it’s hot!
Once the steam dies down, your roasted garlic zoodles with artichoke hearts will look something like this:
Plop some zucchini noodles on a few different plates and tell your kids that dinner is done. For the record, all 3 of my kids ate these Italian-style zoodles without complaining.
I seriously licked the skillet when dinner was done. I’m classy like that.
Ready to make your own Italian-style zucchini noodles with artichoke hearts?
Here’s my printable, Pinnable recipe for roasted garlic zoodles with artichoke hearts: