Summer is just around the corner and we all are thinking about those bikinis and boardshorts. Cut the sugar and carbs? Run more? Well what ever you are doing to get beach-bod ready, be sure to try this recipe out. It is healthy, refreshing, light and satisfying.
Zucchini Noodle Pasta with Artichoke Hearts and Burrata
– 2 large zucchini
– 1 cup marinated artichoke hearts
– 1 cup pasta sauce*
– 1 large round of burrata
* T.W.O. used Trader Joes Rustico Pomodoro Pasta Sauce
- Using a julienne peeler, peel the zucchini lengthwise. Place in a bowl.
- Heat up pasta sauce.
- Slice artichoke hearts and add to bowl with the noodles.
- Place noodles in artichoke hearts in bowls. Top with pasta sauce.
- Separate the burrata into two slices and add to the top of the sauce. The heat of the sauce will melt the cheese a bit. (That’s a good thing!)
When in Rome, you eat pasta. When cooking with T.W.O, you make zucchini noodles! This is such an easy dish that can be transformed into a snack, a summer salad or an entrée. The most important part of this dish is the peeler….a julienne peeler! You can find it at SUR LA TABLE or even TARGET.
– 4 zucchini
– 1 clove garlic, diced
– 1 lemon; juiced
– Olive oil
– Krazy Salt
After washing the vegetables, place the zucchini flat on a cutting board. Hold with one hand the top of the zucchini that is furthest from you, while holding the zucchini peeler in the other hand. The key to creating “noodles” is to peel the zucchini using only one stroke. From top to bottom, peel the zucchini in a straight line. This will form your perfect “noodles”. Continue until the zucchini is all peeled.
Place all the “noodles” in a bowl and add lemon juice, diced garlic, olive oil and Crazy Salt to your desire. Let the noodles marinate for about 10 minutes.
Once the “noodles” have marinated, squeeze the excess juice out of the “noodles” so your meal isn’t soggy. Now comes the question….What can I do with these “noodles?” T.W.O decided to make a summer salad. To make this, you will need the following ingredients:
– Zucchini noodles
-8 to 10 mini balls of fresh mozzarella
-1 cup cherry tomatoes, halved
– 4 Tablespoons fresh basil
-Balsamic vinegar to drizzle
Add the mozzarella, tomatoes, and basil to the noodles. Finish the dish by drizzling the noodle mixture with balsamic vinegar. Now it’s time to enjoy this tasty, light summer salad poolside!