Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, zucchini ribbon "pasta" with artichokes and avocado dressing. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something that I have loved my entire life. They’re nice and they look fantastic.
When the oil is hot, add the zucchini ribbons. Here is how you achieve that. Ingredients of Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
- Take Zucchini Ribbon Salad:
- Get 1 zucchini
- Take 6 artichoke hearts
- Prepare 1/2 ear of corn
- Get 1 Tbsp extra virgin olive oil
- Take 1 tsp sea salt, to taste
- Prepare Avocado Dressing:
- Prepare 1/2 avocado
- Get 1/2 lemon
- Take 2 tbsp water
- Get 1 tsp sea salt, to taste
In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Secure zucchini in a spiralizer and turn crank to create noodles, about the thickness of linguine. To a large bowl, add zucchini noodles, onion, artichokes, tomatoes, chickpeas, olives and feta.
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!
A colorful pasta salad combines tri-color pasta in your favorite shape, asparagus, broccoli, black olives, and artichoke hearts in a creamy ranch-style dressing with lots of Parmesan cheese. This recipe makes a big batch. Use a melon baller or ice cream scoop to easily hollow out the zucchini. Turn zucchini into a pasta replacement. Thinly slice zucchini with a mandoline, vegetable peeler or vegetable noodle maker.
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