By Lindsay Oliver

This recipe is so simple but so flavorful.  A great low-carb lunch or dinner option.  I fell in love with how the artichokes tasted so much that I roast artichokes like this all the time and just eat them as a snack.  Delicious!

INGREDIENTS

For the artichokes:

• 1 (13.75) can quartered 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

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
2. 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.
3. While the artichokes bake, spiralize the zucchini and mince the garlic. Set aside.
4. 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.
5. Divide onto plates and serve.