Spring Pasta With Artichokes + Leeks

Yahoo Beauty
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Serves 2 (can easily be doubled or halved!)

Ingredients

  • 2 – 3 large (or 4 small) zucchini, spiralized or shredded with julienne peeler

  • 2 tablespoons olive oil

  • 2 medium leeks (white and light green parts only), halved lengthwise and sliced thinly

  • 1 package artichoke hearts (I like these ones that I get at Whole Foods or use ones from the antipasti bar)

  • Red pepper flakes

  • Zest of 1 lemon

  • Optional additions:  sundried tomatoes, olives

vegan parmesan

  • ¾ cup cashews

  • ¼ cup hemp hearts

  • ¼ cup nutritional yeast

  • 1 tsp salt

  • ½ tsp garlic powder

Combine all ingredients in a food processor or hi-speed blender and mix until it turns into a crumbly, fine meal. Store in a container in the fridge, and it will last for a few weeks.

Method
Heat the oil in a pan over medium heat. Add the leeks, a pinch of salt, and cook until soft, stirring frequently, about 5 – 8 minutes. Remove the leeks and set aside. Add the artichokes to the pan and cook for a couple of minutes per side. Return the leeks to the pan and toss with the artichokes. Stir in another pinch of salt, the lemon zest, and a pinch (or more) of red pepper flakes. Add sliced sundried tomatoes and olives if you are using them.

Add the spiralized zucchini and a couple spoonfuls of the parmesan and gently toss. Cook for a couple of minutes, just until heated through (about 5 minutes). Serve with a sprinkling more of parmesan, red pepper flakes, and a squeeze of lemon. Enjoy!

Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful.  Follow her blog on Instagram @cleanfooddirtycity.