Ok….seriously….these “noodles” are SOOOOOOOOooooo delicious.
And easy. And one stop shopping. And so fast to make. Yep they check every box for anyone who wants a healthy, yet comforting home cooked meal and yet… thinks they have NO TIME to get it done!
This is also the perfect recipe for the weeks when you are NOT “so prepared” (and to answer the question everyone keeps asking me now that I’ve started this blog – NO WAY am I perfectly planning and shopping for my dinners every week – hahahha! That’s hilarious!)
…So for those weeks (the more numerous ones) you can quickly bust to the store between accomplishing all the other tasks in your life, grab these simple ingredients and make a super delicious dinner without any stress! Open up the bottle of wine ASAP and get to it peeps… because this one is a keeper FOR SURE!! Cheers!!
Greek Zoodle-Noodle Bowl
1-2 Tbs Olive Oil, divided
1 small Sweet Onion, diced in small dice
4 cloves Garlic, diced
1 lb ground Pork or Chicken
1 tsp Garlic Salt, plus more
½ tsp Oregano
¼ tsp Thyme
¼ tsp ground Red Pepper Flakes (optional)
2 medium Zucchini, spiralized
2 medium Summer Squash, spiralized
1-2 cups Marinara Sauce (Rao’s is best)
1 14 oz can of Artichoke hearts, cut into bite size pieces
½ cup Kalamata olives, sliced in half
½ cup Feta Cheese, plus more for serving
Heat half of the Olive Oil over med-high heat in a large wok (non-stick prefered). Add the diced Sweet Onion and cook until softened, then add Garlic and cook until fragrant. Add the Pork, Garlic Salt, Oregano, Thyme and Red Pepper Flakes (if using) to the pan and cook until no longer pink. Remove from pan and reserve in a bowl.
Heat remaining Olive Oil over med-high heat in the same wok. Add the Zucchini and Summer Squash, and sprinkle with Garlic Salt to help release the liquid. Saute, tossing often, for about 8 mins until noodles are translucent and almost all are under the expressed liquid. Drain the excess liquid from the pan, keeping the noodles in the pan. Add back the Pork mixture and marinara sauce. Cook for several minutes until bubbling, then add the Artichoke Hearts and Olives. Cook until heated through. Finally add the Feta Cheese and toss the noodles to heat the cheese a bit. Serve in large bowls with extra Feta sprinkled on top to taste.
Wine Pairing Recommendation
Because it’s raining and cold and just a very New England-y March day…I want some red wine to take the chill off my bones. Sturdy yet not overpowering Malbec is a great pairing with the delicate flavors in this dish. If it were a hot summer night…I would drink a very acidic white wine with this – like an italian Gavi to play off the vegetables mixed with the briny olives and artichokes.
As always…feel free to reach out with any questions or comments!! And be sure to follow me on Insta, Twitter, Pinterest and Facebook @SOprepared for more like this ;-))