40 Days of Clear Consuming: Zucchini Pomodoro

Day 2 of 40

Initially posted on Cooking Up Clear [Photo credit: Kari Lund]

Prep time: 10 min

Cook dinner time: 10 min

Serves: 2

Substances:

• 3 zucchini squash or yellow squash
• 2 garlic cloves, minced
• 1 cup diced, cooked hen (elective)
• 2 tomatoes, diced (or use one 15oz can petite diced tomatoes)
• 4 petite artichoke hearts, diced
• 10 basil leaves, chopped into ribbons
• 1/4 – 1/2 teaspoon salt relying on style.
• Floor black pepper to style
• Olive oil for sautéing

Directions:

1. Twist zucchini by means of a spiralizer to create noodles. Or you may julienne lower with a mandolin.
2. Place noodles in a tea towel or paper towels and provides them a very good squeeze to get rid of extra water.
3. Sauté noodles and garlic in a evenly oiled pan for 2-3 minutes till they begin to cut back.
4. Add all remaining elements and sauté till warmed although and noodles are al dente.
5. Drain extra liquid and serve scorching.

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