Zucchini Pomodoro

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  • 5 (1)
20 MIN
2 SERVING
Easy

PROTEIN

45 g

CARBS

42 g

CALORIES

746 kcal

SUGAR

18 g

cholesterol

204 mg

FAT

9 g

Ingredients

Serving

zucchini ( or yellow squash )

3 medium

minced garlic

2 cloves

chicken ( diced, cooked chicken (optional) )

1 cup

artichoke hearts ( diced )

4 heart

basil leaves ( chopped into ribbons )

10 leaf

salt

1/4 tsp

ground black pepper

1/4 tsp, ground

tomato ( diced or use one 15oz can petite diced tomatoes )

2 medium whole (2-3/5 dia)

olive oil ( for sautéing )

2 tablespoon

Zucchini Pomodoro

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  • 5 (1)

Instructions

Step 1

Twist zucchini through a spiralizer to create noodles. Or you can julienne cut with a mandolin.

Step 2

Place noodles in a tea towel or paper towels and give them a good squeeze to eliminate excess water.

Step 3

Sauté noodles and garlic in a lightly oiled pan for 2-3 minutes until they start to reduce.

Step 4

Add all remaining ingredients and sauté until warmed through and noodles are al dente.

Step 5

Drain excess liquid and serve hot.

Day 2 of 40

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