Categories: Pasta
Ingredients
- 1 lb (about 2 medium) zucchini squash
- 1 lb (about 2 medium) yellow squash
- 1 15oz can diced tomatoes
- 1 cup artichoke hearts, diced
- 1 cup black olives, sliced
- 1 cup crumbled feta cheese
- salt and pepper to taste
- 1 cup rotisserie chicken or turkey (optional to add more protein)
Directions
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Using a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini and squash into noodles.
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Bring about 5 cups of water to a boil in a medium sauce pan.
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Once the water is boiling, add the zucchini noodles and boil for 3 minutes.
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Drain noodles into a strainer and gently press some of the excess liquid out with a paper towel. (They tend to make added sauce runny if you don’t.)
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Add zoodles and all remaining ingredients to a medium bowl and toss to combine.
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Serve immediately.