Zucchini Noodles a la' artichoke bruschetta & toasted walnuts

From my heart to yours

Lunch in a flash....Have no worries the spiralizer is here.  I tried zucchini noodles today topped with:

•  Store bought Artichoke Brushetta
  
•  2 cloves of garlic 
• 1/3 cup chopped walnuts 
•  2 Tbsp. Organic olive oil
• 1Tbsp Coconut oil Herb Garlic butter for a lovely topping

Saute the noodles by themselves for 2 minutes in the olive oil, add the remaining ingredients (except Coconut oil Herb Garlic Butter) continue to cook for 2-4 additional minutes to desired al' dente texture. Remove from pan, serve with dollop of herb butter.  


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