Recipe: Sun-dried Tomato Zoodles with Artichoke Hearts (Paleo, Vegetarian)

I made this dish for lunch yesterday and wasn't even planning to share it on the blog but it was so easy and delicious (and I had everything for it in my fridge or pantry already) that I had to take a few minutes to snap some photos and write it up for you. These are always my favorite kinds of meals--the ones that you don't plan or have to shop for but end up being exactly what you were in the mood for.

If you have other veggies in the fridge that need to go (onion or mushrooms would be good), feel free to throw 'em in the pan; and if you hate something I listed below (not everyone loves capers although I think I might like them enough for the rest of you), go ahead and skip it. But the combination of sweet sun-dried tomatoes and briny capers with juicy artichoke hearts in tomato sauce was absolutely perfect over zucchini noodles. I'm usually a salad lunch gal, but every now and again I really love to have a warm, home-cooked meal in the middle of the day. 

This recipe is both Paleo and vegetarian (though you could easily add some meat to it if you want), and it reheats well, so you can make it ahead of time and heat it up at work. I hope you love it as much as I did!

Ingredients:

• 2 medium zucchini, spiralized
• 1 tablespoon grass-fed butter or olive oil
• 1 clove of garlic, thinly sliced
• 1/4 cup tomato sauce (make sure it's free from or low in sugar)
• 1 tablespoon capers
• 2 tablespoons sun-dried tomatoes
• 1/2 cup canned artichoke hearts, quartered
• 1/4 tablespoon crushed red pepper (more or less to taste)
• Salt, pepper, and Parmesan cheese, to taste

Instructions:

1. Melt butter in a large pan over medium heat. Add the garlic and sauté for 2-3 minutes, or until fragrant. Add the zucchini noodles and sauté for another 5-6 minutes.
2. Add tomato sauce (full disclosure: I used pizza sauce because it was all I had and it was delicious) and toss with tongs to combine. Turn the heat down to medium-low and add the capers, sun-dried tomatoes, and artichoke hearts. Season with salt and pepper and add the crushed red pepper and some Parmesan cheese. Serve hot with more cheese on top, if desired.