with zucchini pasta

Instead if traditional pasta, use zucchini cut into “zoodles” . If you don’t have a spiralizer, you can shave thin slices of zucchini with a vegetable peeler.

2 tbsp olive oil
2 cloves garlic , minced
1 small yellow onion, chopped
1 (24-oz)can diced tomatoes, undrained
2 cups shredded kale
1 cup canned or frozen artichoke hearts
1/2 cup Kalamata olives, pitted
2 tbsp capers
1 tsp crushed red pepper
4 cups spiralized zucchini noodles
1 lb shrimp
Feta cheese

Heat olive oil in a large skillet over medium. Add garlic and cook until fragrant, 2 to 3 minutes . Add onion and cook, stirring, until browned, 5 to 7 minutes. Stir in tomatoes , kale, artichokes, olives, capers and crushed red pepper. Bring to a boil, then reduce heat to a simmer and cook 15 minutes. Add zucchini noodles and shrimp to sauce and cook 3 to 5 minutes,or until shrimp is cooked through. Serve with crumbled feta on top.

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