Zucchini Noodles with Sun-dried Tomatoes and Goat Cheese

Try making this recipe for zucchini noodles with sun-dried tomatoes and goat cheese when you want a light meal that packs a big flavor!

One thing I love about zucchini is its flexibility in the kitchen. You can prepare it so many different ways, but when I'm craving something lighter than pasta, zucchini is my go-to for creating noodle-like texture, without the carbs. I like topping the "zoodles" with sun-dried tomatoes, onion and fresh tomatoes, plus pine nuts and basil, and artichoke hearts, if I'm feeling fancy.

Zucchini noodles with sun-dried tomatoes and goat cheese

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• Author: Shore & Stone
• Category: Main

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Description

serves 4

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Ingredients

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• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• ½ medium yellow onion, chopped
• 3 oz sun-dried tomatoes
• 1 cup halved cherry or grape tomatoes
• 3 marinated artichoke hearts, chopped
• 3 medium zucchini (about 8 inches long)
• Pinch of salt
• ¼ tsp freshly ground pepper
• ½ tsp red pepper flakes
• 4 oz goat cheese, divided
• Pine nuts and basil, for garnish

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Instructions

1. Cut off each end of the zucchini and use a spiralizer to make zucchini noodles, set aside.
2. Heat olive oil in a heavy large skillet over medium heat. Add garlic and onion and stir 5 minutes, or until the onion begins to soften and become translucent. Add sun-dried tomatoes, halved cherry tomatoes and artichoke hearts with a bit of the marinade and cook until tomatoes soften, about 5 minutes.
3. Add 2 oz of goat cheese to the vegetables, stirring until the cheese combines with the olive oil; add spices and zucchini noodles and heat through.
4. Garnish with remaining goat cheese, pine nuts and basil, and serve immediately.

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