Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, zucchini ribbon "pasta" with artichokes and avocado dressing. One of my favorites. For mine, 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 We are using the leftover (clean) marinade as salad dressing and loving it. Zucchini Ribbon Pasta - With spring upon us, it's time to pack in our. 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 Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. 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 begin with this recipe, we must prepare a few components. 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:
- Make ready Zucchini Ribbon Salad:
- Prepare 1 zucchini
- Take 6 artichoke hearts
- Get 1/2 ear of corn
- Get 1 Tbsp extra virgin olive oil
- Take 1 tsp sea salt, to taste
- Make ready Avocado Dressing:
- Prepare 1/2 avocado
- Take 1/2 lemon
- Prepare 2 tbsp water
- Take 1 tsp 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. 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.
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!
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. Foods to Calm an Upset Stomach. Ever tried turning zucchini into 'pasta'?
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