Simple Way to Make Delicious Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing

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

Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing Cut in half and place in a tortilla wrap with some shredded cabbage slaw for crunch and a generous dollop of Avocado Lime Yogurt for a quick and healthy lunch that comes. See great recipes for Zucchini pasta with avocado pesto too! For dressing, in a blender combine the first seven ingredients (through pepper) and ½ cup water. You can have Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing using 11 ingredients and 13 steps. Here is how you cook that.

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

  1. It’s Zucchini Ribbon Salad: of .
  2. It’s 1 of zucchini.
  3. It’s 6 of artichoke hearts.
  4. Prepare 1/2 ear of of corn.
  5. Prepare 1 Tbsp of extra virgin olive oil.
  6. You need 1 tsp of sea salt, to taste.
  7. You need Avocado Dressing: of .
  8. It’s 1/2 of avocado.
  9. It’s 1/2 of lemon.
  10. Prepare 2 tbsp of water.
  11. Prepare 1 tsp of sea salt, to taste.

Using a vegetable peeler, mandoline, or food processor, cut zucchini into ribbons. Add lentils, tomato, scallion, and dressing. 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.

Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing instructions

  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!.

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. See more ideas about Cooking recipes, Recipes, Pasta dishes. Pan-fried zucchini and chicken breasts are tossed with olives, artichoke hearts, and Parmesan cheese for a Mediterranean-inspired salad. Zucchini noodles with avocado cream sauce makes a perfect side dish or light meal for summer.