Hello everybody, it’s Brad, 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 food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing is something which I’ve loved my whole life. They’re nice and they look wonderful.
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. This no-cook paleo pasta made with zucchini noodles and creamy artichoke sauce only takes Ingredients for paleo pasta with zucchini noodles. What I love the most about this For a nut-free version, add some avocado and seeds.
To get started with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing:
- Get Zucchini Ribbon Salad:
- Make ready 1 zucchini
- Take 6 artichoke hearts
- Get 1/2 ear of corn
- Make ready 1 Tbsp extra virgin olive oil
- Make ready 1 tsp sea salt, to taste
- Take Avocado Dressing:
- Make ready 1/2 avocado
- Prepare 1/2 lemon
- Prepare 2 tbsp water
- Prepare 1 tsp sea salt, to taste
Oh so easy, delicious, and filling! You may need to use about half of the zucchini. Heat olive oil in a pan and grill onions, zucchini, and artichokes. Add red pepper flakes to your tasting. a few shakes makes it spicy enough.
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!
Foods to Calm an Upset Stomach. Whole wheat zucchini ribbon pasta with grape tomatoes, crumbled bacon, and shaved parmesan cheese. From spaghetti and meatballs to veal tortellini, pasta dishes yield high profits, enhance menus and help create a true Italian dining experience. Ever tried turning zucchini into 'pasta'? With a vegetable peeler, it's easy to create ribbons of squash.
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