Artichoke and Olive Zoodles

Olives add a briny savoriness to this rustic pasta-like dish. In this recipe, almond meal subs in for the traditional bread crumbs; just toast it in a dry skillet for 30 seconds to 1 minute and allow to cool.

SERVES 4

2 tablespoons olive oil

3 cloves garlic, minced

2 shallots, minced

10 ounces frozen artichoke hearts, defrosted

1 cup halved large, oil-cured green olives

1 pound raw zucchini noodles (“zoodles”)

1⁄4 cup chopped fresh Italian parsley

1⁄4 cup toasted almond meal

  1. In a saucepan, heat the oil over medium heat. Add the garlic and shallots and cook until fragrant, about 3–5 minutes.
  2. Add the artichoke hearts, olives, and zoodles. Cook until the artichokes are cooked through, about 5 minutes.
  3. Remove from heat and stir in the parsley and almond meal. Serve immediately.

WHAT’S ALMOND MEAL?

Found in most grocery stores, almond meal is simply coarsely ground almonds. If you have a high-powered blender with a grain attachment, you can make it at home—but use caution. It can easily turn into almond butter if blended too long.