Zucchini Ribbon Pasta with Artichokes and Avocado Dressing

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   For the zucchini ribbon pasta: 1.

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   With a vegetable peeler, shave zucchini lengthwise into long thin ribbons.

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   2.

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   Heat olive oil in a medium saute pan over medium heat.

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   3.

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   When the oil is hot, add the zucchini ribbons.

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   Toss to coat with olive oil.

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   4.

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   While zucchini ribbons are cooking, fill a small pot 3/4 full with water and bring to a boil.

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    5.

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    Gently place the corn in the boiling water, cover the pot, turn off the heat, and let the corn cook until tender (about 10 minutes).

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    Remove corn from the water and allow it to drain.

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    6.

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    With a sharp knife, cut the corn kernels off the cob and add the corn to the saute pan with the zucchini ribbons.

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    7.

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    Add artichoke hearts to the saute pan and continue cooking until zucchini is soft and starts to brown.

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    8.

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    Serve hot and top it off with sea salt and avocado dressing.

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    For the avocado dressing: 1.

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    Peel and mash avocado in a small cup using a fork (this can also be done in a food processor if you prefer a smoother texture).

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    2.

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    Squeeze the lemon juice and water into the avocado and continue to mash with a fork until you reach your desired texture.

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    3.

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    Add sea salt to taste and spoon the mixture over your zucchini ribbons.

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    4.

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    Enjoy!

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    The ingredients in this recipe only yield one serving since I was using the leftover ingredients in my fridge, but it can certainly be doubled, tripled, or even quadrupled if you want to make this a dish for the whole family!

* Per serving · 4 servings · Values may vary.