Spinach and Artichoke Pasta with Zoodles
- SERVES: 4-6
- PREP: 25 minutes
- TOTAL TIME: 40 minutes
Half zoodles, half real pasta—and fully delicious.
Inspired by the iconic dip, this half zoodle, half pasta combination is the best of both worlds. Instead of being sad about a pasta substitute, you can enjoy the best of both worlds. The creamy base comes from Boursin cheese (a whole package!) and Parmesan, but there’s no cream in sight—just pasta water to help thicken the final sauce. This is a new Dirty Healthy favorite that is satisfying, yet not too heavy, so you can go on with your summer plans.
medium zucchini (preferably longer than wider circumference)
teaspoon kosher salt
box (8 ounces) linguine pasta
tablespoons plus 1 teaspoon olive oil
cup cherry tomatoes
(6 ½-ounce) jar marinated artichokes, drained
cups packed baby spinach leaves
large cloves garlic, thinly sliced
- 1 (
8-ounce) package button mushrooms, thinly sliced
(5.2-ounce) package herbed Boursin cheese
teaspoon freshly cracked black pepper
cup finely shredded Parmigiano Reggiano cheese, plus more for garnish
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This deep, preseasoned cast iron pan is your one-stop shop for making perfect family-style meals packed with flavor. Large enough for one-pot meals, like chicken over a bed of potatoes, it can also fry up a whole lot of bacon, sear a few steaks perfectly, or bake a crusty pizza. Naturally nonstick for no-fuss cleanup Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required Glass lid is tempered and can handle a 350°F oven
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