Hi, I’m Clara. Today, I will show you a way to make zucchini ribbon pasta with artichokes and avocado dressing recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. 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 recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s 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 first prepare a few components. You can cook 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. Make ready Zucchini Ribbon Salad:
2. Prepare 1 zucchini
3. Get 6 artichoke hearts
4. Get 1/2 ear of corn
5. Take 1 Tbsp extra virgin olive oil
6. Prepare 1 tsp sea salt, to taste
7. Make ready Avocado Dressing:
8. Get 1/2 avocado
9. Prepare 1/2 lemon
10. Make ready 2 tbsp water
11. Prepare 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 sausage 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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