Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing. Pasta With Roasted Red Pepper Sauce, Grilled Zucchini Ribbons, And Artichoke Hearts. · This Zucchini Ribbon Salad recipe is a wonderful way to eat raw zucchini- the ribbons are tossed with a creamy lemon olive oil dressing and topped with shaved parmesan cheese and toasted pine nuts. 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. Zucchini Ribbon Pasta – With spring upon us, it's time to pack in our fresh veggies with this pasta – perfect for Meatless Monday!
Uncover and add the zucchini and artichokes and cook for a few minutes until the zucchini is just tender. Add the cream, lemon zest and juice. Meanwhile, slice off ends of zucchini and discard. You can have Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing using 11 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing
- You need Zucchini Ribbon Salad: of .
- It’s 1 of zucchini.
- It’s 6 of artichoke hearts.
- Prepare 1/2 ear of of corn.
- Prepare 1 Tbsp of extra virgin olive oil.
- Prepare 1 tsp of sea salt, to taste.
- Prepare Avocado Dressing: of .
- You need 1/2 of avocado.
- It’s 1/2 of lemon.
- You need 2 tbsp of water.
- You need 1 tsp of sea salt, to taste.
Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce. Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. We are using the leftover (clean) marinade as salad dressing and loving it.
Zucchini Ribbon "Pasta" with Artichokes and Avocado Dressing instructions
- 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!.
Ever tried turning zucchini into 'pasta'? With a vegetable peeler, it's easy to create ribbons of squash. Raw ribbons of zucchini soften in a light dressing of olive oil and lemon. Be it avocado toast—chunks of ripe, creamy avocado seasoned with cumin, lemon juice, and dried red chile flakes—or a quick pasta dish, I love the richness that a fried egg adds. The spiralizer is super easy to use and it's priced very It makes great low carb noodles.
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