Easiest Way to Cook Appetizing Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing

Easiest Way to Cook Appetizing Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing Delicious, fresh and tasty.

Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing. When the oil is hot, add the zucchini ribbons. Add the corn, zucchini, tomatoes, and avocado. Stir in the dressing to preference (we add it all!) and toss to combine.

When pasta is just about done, add zucchini strips to pot (so they're cooking with the pasta).

Drain zucchini and pasta and combine with sauce.

Gently toss in tomatoes, or simply add them on top of each serving.

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. You need Zucchini Ribbon Salad: of .

2. You need 1 of zucchini.

3. It’s 6 of artichoke hearts.

4. It’s 1/2 ear of of corn.

5. Prepare 1 Tbsp of extra virgin olive oil.

6. It’s 1 tsp of sea salt, to taste.

7. It’s Avocado Dressing: of .

8. You need 1/2 of avocado.

9. You need 1/2 of lemon.

10. You need 2 tbsp of water.

11. You need 1 tsp of sea salt, to taste.

Garnish with additional basil if desired.

Make the Dressing: In a medium bowl, whisk together the olive oil, vinegar, lemon juice, oregano, parsley (if using), garlic powder, and mustard.

Taste and season with salt and pepper.

Make the Salad: Slice the zucchini halfway through lengthwise, being careful not to pierce through the center (*Laura's note: you want to create a part slice in order to create spiral cuts.

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!.

Cook pasta according to package directions.

In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese.

In a small bowl, whisk dressing ingredients.

Pour over pasta mixture; toss gently to combine.

It has so many good things going on - chicken artichokes black olives zucchini.