Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, zucchini ribbon "pasta" with artichokes and avocado dressing. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

When the oil is hot, add the zucchini ribbons. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing step by step. With vegetable peeler, shave zucchini lengthwise into long thin ribbons.

Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to 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:
  1. Get Zucchini Ribbon Salad:
  2. Take 1 zucchini
  3. Take 6 artichoke hearts
  4. Take 1/2 ear of corn
  5. Prepare 1 Tbsp extra virgin olive oil
  6. Take 1 tsp sea salt, to taste
  7. Make ready Avocado Dressing:
  8. Take 1/2 avocado
  9. Get 1/2 lemon
  10. Get 2 tbsp water
  11. Prepare 1 tsp sea salt, to taste

Spiralize the zucchini with Blade C and put them in a large bowl. Add the sliced onion, artichoke hearts, olives, chickpeas, feta (if using), spinach, and tomatoes to the bowl. See more ideas about Cooking recipes, Recipes, Food. When pasta is just about done, add zucchini strips to pot (so they're cooking with the pasta).

Instructions to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
  1. Zucchini Ribbon "Pasta:"
  2. With vegetable peeler, shave zucchini lengthwise into long thin ribbons.
  3. Heat a tablespoon (or two) of olive oil in a medium sauté pan over medium heat.
  4. When the oil is hot, add the zucchini ribbons. Toss to coat with olive oil.
  5. While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.
  6. 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).
  7. With a sharp knife, cut the corn off the cob and add the corn to the sauté pan with the zucchini ribbons
  8. Add artichoke hearts to the sauté pan and continue cooking until zucchini is soft and starts to brown
  9. Serve hot and top it off with 1 tsp of sea salt and avocado dressing.
  10. Avocado Dressing:
  11. 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)
  12. Squeeze 1/2 lemon and add 2 tbsp water to the mixture and continue to mash with fork until you reach your desired texture.
  13. Add 1 tsp sea salt to taste and spoon the mixture over your zucchini ribbons - Enjoy!

Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired. Cook pasta according to package directions. In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese.

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