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 am going to make it a bit unique. This will be really delicious.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something that I’ve loved my whole life. They are fine and they look fantastic.
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. Zucchini noodles have been the holy grail of ketogenic pasta dinner solutions for years and thankfully they have continued to get more This recipe reduces the oil and adds a creamy texture to this already keto-friendly pasta dressing. Zucchini Ribbon Pasta - With spring upon us, it's time to pack in our fresh veggies with this pasta - perfect for Meatless Monday! It's a simple mixture with zucchini ribbons, cherry tomatoes, avocado and creamy goat cheese tossed in with a bit of lemon for some tanginess.
To begin with this recipe, we must 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 can achieve that.
The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Prepare Zucchini Ribbon Salad:
- Make ready 1 zucchini
- Prepare 6 artichoke hearts
- Prepare 1/2 ear of corn
- Prepare 1 Tbsp extra virgin olive oil
- Make ready 1 tsp sea salt, to taste
- Take Avocado Dressing:
- Prepare 1/2 avocado
- Take 1/2 lemon
- Prepare 2 tbsp water
- Prepare 1 tsp sea salt, to taste
Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce. 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.
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!
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. Ever tried turning zucchini into 'pasta'? With a vegetable peeler, it's easy to create ribbons of squash. Raw ribbons of zucchini soften in a light dressing of olive oil and lemon.
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