Beautiful, vegetarian-friendly combination of artichoke, mushroom and zucchini come together in a blend of asiago creaminess.
Author: AJ Dahler, Cast Iron Canteen
Recipe type: Main course
½ teaspoon sea salt, divided ¼ tsp and ¼ tsp
¼ teaspoon garlic powder
2 tablespoons butter
1-2 cloves garlic, minced
1 tablespoon white wine (or water)
1 tablespoon flour (sub soy flour to make this gluten free)
⅛ teaspoon pepper
½ cup milk
¼ cup light sour cream
¼ cup asiago cheese, finely grated, divided ⅛ cup and ⅛ cup
¾ cup mushrooms, finely chopped, divided ½ cup and ¼ cup
½ cup artichoke hearts, drained, rinsed and finely chopped
2 whole zucchinis (7-8 inch long), tops removed, julienned or spiralized
Toss the zucchini in ¼ teaspoon sea salt and garlic powder in a microwave-safe bowl. Set aside.
Melt butter in a saucepan over medium heat.
When butter is melted, first add the minced garlic and white wine vinegar, stirring vigorously. Then add the flour, ¼ teaspoon salt and pepper while continuing to stir vigorously. Reduce heat to low, continue stirring until mixture is smooth and bubbly.
Remove from heat to stir in milk and sour cream. Heat to boiling, stirring constantly to prevent the sauce from burning. Stir in half of the asiago cheese, mushrooms and artichoke hearts, reduce the heat and continue simmering while preparing the zucchini.
Microwave the zucchini for two minutes, covering with a paper towel. Strain.
Plate hot zucchini and add sauce over noodles (tossing in the sauce may make zucchini soggy). Serve immediately. Top with extra mushrooms and asiago.
Serving size is roughly 1 cup zucchini + ⅓ cup sauce per serving. Splurge for organic zucchini and good asiago.
Recipe by Cast iron canteen at https://castironcanteen.com/2014/04/30/artichoke-and-asiago-zucchini-pasta/