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Paleo Zucchini Pasta With Artichoke Sauce & Turkey

Paleo Pasta With Zucchini Noodles & Creamy Artichokes Sauce

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 0 minutes
  • Total Time: 20 mins
  • Yield: 2
  • Category: Main
  • Method: Raw
  • Cuisine: Healthy
  • Diet: Gluten Free

Description

Low-carb, paleo-friendly zucchini noodles with a creamy cashew and artichoke cream and turkey slices are perfect for a no-cook meal, summer dinner, and when you want something comforting yet light and refreshing.


Ingredients

Scale

For the artichoke creamy sauce

  • 3 medium artichoke hearts (canned or preserved in oil in a jar)
  • 2 tablespoons roasted or raw cashew nuts
  • 1 clove of garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon water or artichoke brine
  • A generous pinch of salt and pepper

For the ‘zucchini pasta’ part

  • 2 medium zucchinis (summer squash), spiralized into noodles or peeled into ribbons
  • 1 spring onion/scallion, green part chopped (about 2 tablespoons)
  • 120 g / 4 oz roast or grilled turkey slices, diced

Instructions

  1. Place all artichoke cream ingredients in a blender or food processor. Whiz for 30-40 seconds, until blended and smooth. Scrape sides, if you need to. Taste for salt and add a little more, if desired.
  2. Place the zucchini noodles or ribbons in a bowl and add 3 tablespoons of the artichoke cream. Add the onions and diced turkey meat and combine well, making sure the zucchini is evenly coated with the sauce. Serve topped with a little more of the green onions and some cracked pepper. You can also add extra lemon juice.

Nutrition

  • Serving Size:
  • Calories: 304
  • Sugar: 6.1 g
  • Sodium: 1014.7 mg
  • Fat: 21.4 g
  • Carbohydrates: 15.6 g
  • Fiber: 4.1 g
  • Protein: 17 g
  • Cholesterol: 40.2 mg
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