Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, zucchini ribbon "pasta" with artichokes and avocado dressing. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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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. Quick and easy how to video for the Zucchini Pasta with Creamy Avocado Sauce recipe from The Watering Mouth food blog. If you are looking for a new way to dress up your pasta dinner, then try this Pasta with Zucchini, Artichoke, and Chicken.
To get started with this particular recipe, we have to first 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 cook that.
The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Make ready
- Make ready zucchini
- Get artichoke hearts
- Get of corn
- Prepare extra virgin olive oil
- Prepare sea salt, to taste
- Prepare
- Get avocado
- Get lemon
- Take water
- Make ready sea salt, to taste
Ever tried turning zucchini into 'pasta'? With a vegetable peeler, it's easy to create ribbons of squash. Meanwhile, slice off ends of zucchini and discard. Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe.
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!
Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Foods to Calm an Upset Stomach. Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce by Our Best Bites. Spring Pasta Salad with Creamy Avocado Dressing by A Sweet Spoonful.
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