Hello, I’m Joana. Today, I will show you a way to prepare zucchini ribbon pasta with artichokes and avocado dressing recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Zucchini Ribbon Pasta with Artichokes and Avocado Dressing Recipe

Zucchini Ribbon Pasta with Artichokes and Avocado Dressing is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Zucchini Ribbon Pasta with Artichokes and Avocado Dressing is something which I have loved my whole life.

To bewith this recipe, we must first prepare a few ingredients. 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:

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

Steps 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!

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