This recipe for Zoodles Aglio Oglio, Artichoke & Tomato is the epitome of summertime cooking. It’s a shame that it’s taken me so long to post the recipe to the blog, but in all fairness its still very warm here in Toronto and each of the ingredients is available year round! It was developed for my friends at ELXR Juice Labs and appeared on their blog way back when. If you are in the GTA (Greater Toronto Area), be sure to try their cold-press juices – they’re amazing!

I absolutely love this recipe because it’s bright, light and easy, which means less time in the kitchen and more time spent with family and friends. I’ve also gotten a lot of feedback from readers asking for quick, simple and easy recipes. I’m telling you folks, it doesn’t get any easier or more delicious than this. It also happens to tick all of the specialty diet boxes: paleo, whole 30, vegan, vegetarian, gluten-free, dairy-free. Can you think of any others?

As with this recipe for Zoodles with Shrimp and Baconthe a secret to any great zoodle recipe is to drain the zucchini of excess moisture by salting the strands of noodles beforehand. Because the zoodles don’t really require any cooking and can technically be eaten raw, you can gently warm them to al-dente using the residual heat from the sauce. The end result is enough to convince even the most discerning pasta aficionados that zoodles are worth their weight in gluten-free gold.

Give this recipe a go and let me know what you think in the comments below!



Zoodles Aglio Oglio, Artichoke & Tomato

INGREDIENTS: (serves 2)

4 zucchini – spiralized

6 cloves garlic – peeled and smashed

1 tin of artichoke hearts – packed in water

1lb Vine-Ripened Cherry Tomatoes

¼ cup Extra Virgin Olive Oil

1 red chili pepper – finely sliced for garnish

1 bunch Fresh Basil – for garnish

Salt and Pepper to taste


  1. Run the zucchini through a spiralizer. Place zoodles into a colander and gently massage the strands with a pinch of sea salt. Set the colander over a bowl or sink and allow zucchini to drain of excess moisture for 30 minutes.
  2. Add garlic cloves and ¼ EVOO to a cold saucepan. Set the pan over low heat and gently confit the garlic for 25 minutes, flipping the cloves occasionally to avoid burning.
  3. Drain the artichoke hearts and slice into halves. Place them in the pan cut-side down. Raise the heat to medium-low and sautée for 4-5 minutes. Add-in the cherry tomatoes and season with salt and pepper. Cook approx. 5-6 minutes until the tomatoes have warmed through and begin to blister, swirling the pan in a circular motion so as not to disturb the artichokes. Remove pan from heat and add-in the zoodles. Gently toss everything to coat. The residual heat in the pan should be enough to warm the zucchini without overcooking. Taste for seasoning and adjust if necessary.
  4. Transfer to a serving platter and garnish with fresh basil and sliced chilies.
  5. Enjoy al-fresco with sparkling lemon-water!