Photoshoot Zucchini Noodles with Lemon & Arugula



3-4 organic zucchini, spiraled

2 organic yellow squash, spiraled
1/2 yellow onion or 1 shallot

3 cloves of garlic, chopped

4 Tbsp anti-inflammatory olive oil
1/2 jar Seggiano artichoke hearts
1 organic lemon, juiced 

3 spoonfuls pitted Kalamata olives 

1/2 container of organic arugula


Heat large pan on med-high to high heat. Add olive oil. Heat that up.

Add garlic and shallots (or onion). Let that start to golden brown. Get the pan very hot without burning the onions or garlic. Add the spiraled zucchini and squash to the smoking hot pan.

Let it cook. Brown the edges of the noodles. Keep it hot, zucchini noodles like to get soggy. The high heat avoids that. 

Once that has cooked down and browned add the entire batch of arugula on top. 

Pour the lemon juice on that and let it simmer down until the liquid has evaporated. 

Mix it gently. Once all veggies have cooked down, take it off the heat.

Add the scoops of olives and let it cook off in the existing pan heat.