Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, zucchini ribbon "pasta" with artichokes and avocado dressing. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pasta With Roasted Red Pepper Sauce, Grilled Zucchini Ribbons, And Artichoke Hearts. · This Zucchini Ribbon Salad recipe is a wonderful way to eat raw zucchini- the ribbons are tossed with a creamy lemon olive oil dressing and topped with shaved parmesan cheese and toasted pine nuts. Combining store-cupboard staples such as artichokes and pasta with a fresh seasonal vegetable makes it easy to put a meal on the table, pronto. Uncover and add the zucchini and artichokes and cook for a few minutes until the zucchini is just tender. Meanwhile, slice off ends of zucchini and discard.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have zucchini ribbon "pasta" with artichokes and avocado dressing using 11 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Make ready
- Get zucchini
- Take artichoke hearts
- Make ready of corn
- Take extra virgin olive oil
- Take sea salt, to taste
- Get
- Prepare avocado
- Get lemon
- Prepare water
- Get sea salt, to taste
Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. We are using the leftover (clean) marinade as salad dressing and loving it. The spiralizer is super easy to use and it's priced very It makes great low carb noodles.
Instructions to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Zucchini Ribbon "Pasta:"
- With vegetable peeler, shave zucchini lengthwise into long thin ribbons.
- Heat a tablespoon (or two) of olive oil in a medium sauté pan over medium heat.
- When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil.
- While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.
- Gently place 1/2 ear of corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes).
- With a sharp knife, cut the corn off the cob and add the corn to the sauté pan with the zucchini ribbons
- Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown
- Serve hot and top it off with 1 tsp of sea salt and avocado dressing.
- Avocado Dressing:
- Peel and mash 1/2 avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture)
- Squeeze 1/2 lemon and add 2 tbsp water to the mixture and continue to mash with fork until you reach your desired texture.
- Add 1 tsp sea salt to taste and spoon the mixture over your zucchini ribbons - Enjoy!
We are using the leftover (clean) marinade as salad dressing and loving it. The spiralizer is super easy to use and it's priced very It makes great low carb noodles. This zucchini pasta with avocado pesto is delicious and low carb! Using a spiralizer , cut your zucchini into ribbons and set aside. In a food processor , combine all the.
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