Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, zucchini ribbon "pasta" with artichokes and avocado dressing. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something which I’ve loved my entire life. They are fine and they look wonderful.
Recipe: Appetizing Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing. 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 begin with this particular recipe, we have to prepare a few components. You can have zucchini ribbon "pasta" with artichokes and avocado dressing using 11 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Get Zucchini Ribbon Salad:
- Make ready 1 zucchini
- Get 6 artichoke hearts
- Take 1/2 ear of corn
- Get 1 Tbsp extra virgin olive oil
- Prepare 1 tsp sea salt, to taste
- Take Avocado Dressing:
- Prepare 1/2 avocado
- Take 1/2 lemon
- Get 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.
Steps 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!
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. Add the cream, lemon zest and juice. The recipe I decided to try last week and the one I'll be sharing with you today is Zucchini Ribbons and Pasta with Creamy Lemon-Basil Sauce. Ever tried turning zucchini into 'pasta'?
So that is going to wrap it up for this exceptional food zucchini ribbon "pasta" with artichokes and avocado dressing recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
