Our Mediterranean summer pasta with zoodles is a healthy, low carb alternative to the typical pasta de sardina. We loaded ours with summer flavors like lemon, artichokes and dill. And right now we are so all about summer recipes.
What Makes the Perfect Summer Recipe?
As the weather has been getting warmer it has got me thinking on what makes the perfect summer meal. One you can linger over, enjoying the long sunny evening and pairs perfectly with a crisp white wine.
Despite the longer days, fresh local summer veggies aren’t sprouting just yet. And being tied to a stove each evening means missing out on the perfect spring nights.
I have my go to arsenal of quick summer veggie prep meets pantry staples for fast, low mess dinner and lunch recipes. I am excited to share this first one with you and look forward to the many more that will be coming to the blog soon!
What makes this Zoodles Recipe Special?
First off, zoodles not required. You can use julienned zucchini or regular pasta. But I had a pack of zoodles in the fridge (and no I do not own a spiralizer- who needs another freaking appliance????) and a master piece was born.
The first time I made this, Mr. Peel and I looked at each other like OMG and then bother immediately said- “if tuna noodle casserole was light and summery, this is what it would taste like”. Sardines get a bad rap but the boneless, skinless kinds are basically mercury-free tuna. Wipe away the sardine fear and embrace the goodness.
Sardines are tuna’s chic cousin who summers in Portofino. She definitely eats Mediterranean summer pasta with zoodles while rocking her vintage caftan and oversized sunglasses. Crisp white wine in hand (of course).
The fresh ingredients are always on hand in house; garlic, lemon, fresh herbs. The pantry staples are usually around too; capers, sardines, artichokes, almonds. No grocery shopping required.
But the best thing about our lemony zoodles with artichokes and sardines is that it is one pot 20 minutes from cutting board to table. Easy clean up makes it perfect for a weeknight or a lovely weekend lunch.
Pin this no-fuss recipe now! You will be wanting to make it all summer long. Don’t forget to share with us how your version worked out!
And check out more of our healthy summertime recipes here!
Zoodles with Artichokes and Sardines
- 24 oz zucchini noodles
- 14 oz can artichoke hearts, halved
- 4 oz can sardines, skinless & boneless
- 1 lemon, sliced and seeded
- 3 tbsp capers
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp almond slivers, toasted
- 3 tbsp dill, fresh
- In a large skillet, heat olive oil over medium heat. Saute garlic for one minute. Add lemon and cook for an additional minute. Add artichokes, cook 3 to 5 minutes or until they begin to brown.
- Add zoodles, sardines and capers and cook until heated through. Remove lemon rinds. Garnish with almond slivers and fresh dill.
- If the sardines are packed in oil you can reserve the liquid in use in place of the additional olive oil.