This dish is the quintessential veggie wonderland of flavor and is based on one of my all-time favorite pasta dish from The Cheesecake Factory (Evelyn’s Favorite Pasta). Back in the days before I was GF, this popular pasta dish was a frequent favorite of mine.
That’s why I had to re-make it into an even healthier grain-free dish that everyone will enjoy, whether they’re living grain-free or not! In fact, it’s so tasty, Paleo Parents asked me to participate in their Cheesecake Factory Paleo Recreation Recipe Roundup where they’re sharing some of the best grain-free versions of favorite dishes from the Cheesecake Factory menu.
The combination of sundried tomatoes and kalamata olives with artichoke hearts and asparagus is a real show stopper! And it’s even more delicious as leftovers, as the flavors become even more intense after they’ve had a chance to meld! For an even heartier dish, simply serve it alongside a perfectly grilled chicken breast.
It’s no secret that I have a blast transforming our favorite pasta dishes into zoodle creations since these dishes really up-the-ante when it comes to our daily intake of wholesome veggies. Plus, as the only grain-free girl in a house-full of grain lovin’ guys, changing out noodles for zoodles makes it a whole lot easier for me – and a whole lot more nutritious for all of us!
How to Spiralize in 3 Easy Steps!
If you’re new to spiralizing, be sure to check out “How to Spiralize in 3 Easy Steps” (a helpful photo tutorial), along with my some of my other favorite zoodle recipes, such as Stir Fry Veggies Zoodles and Pan Seared Balsamic Chicken with Pesto Zoodles. YUM!
Remember, whether you’re GF or not, replacing pasta with zoodles is a tasty and healthy way of getting more wholesome veggies on your family’s plate for even greater nutrition!
Enjoy and be sure to check out the other delicious grain-free Cheesecake Factory recipe makeovers over at Paleo Parents.