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Spiral Zucchini and Roasted Artichoke “Pasta”

Serves: 2
31 MIN
Prep Time: 5 minutes
Cook Time: 26 minutes


1 pkg. (340 g) Green Giant* frozen Veggie Spirals Zucchini

1 can (398 mL) artichoke hearts in water, drained and halved

1 tbsp. (15 mL) olive oil

½ tsp. (2.5 mL) chili flakes

1 tbsp. (15 mL) lemon zest

2 garlic cloves

1 tbsp. (15 mL) fresh thyme

¼ tsp. (1 mL) salt

¼ tsp. (1 mL) pepper

½ cup (125 mL) fresh basil, plus extra for garnish

100 g soft fresh mozzarella, torn into pieces

2 tbsp. (30 mL) chopped walnuts

1 tbsp. (15 mL) unsalted butter

2 tbsp. (30 mL) parmesan cheese, finely grated

1 lemon, halved


Preheat oven to 450°F. Line a baking tray with parchment paper and set aside.

In a large mixing bowl stir together artichokes, olive oil, chili flakes, lemon zest, garlic, thyme, salt and pepper. Transfer to a lined baking tray and roast for 20 minutes. Remove from oven and transfer back into the same mixing bowl.

Add zucchini spirals to a large pot of boiling water and cook for 2 minutes. Drain and gently toss with cooked artichokes and chopped basil. Transfer to a serving platter. Top with torn mozzarella.

In a small sauce pan over medium heat; melt butter and stir in walnuts. Cook until butter has browned, 2 minutes. Remove from heat. Sprinkle walnuts over spirals and drizzle with butter. Garnish with basil leaves and parmesan cheese.

In a small non-stick pan over high heat, place lemon halves face down. Cook for 2 minutes until charred and brown. Squeeze warm lemons over salad when ready to serve.