1/1 Photo of Carrot & Zucchini Ribbons With Pesto
The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook.
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Units: US | Metric
- 1Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
- 2Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
- 3Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.
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Nutritional Facts for Carrot & Zucchini Ribbons With Pesto
Serving Size: 1 (170 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 45.2
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 59.4 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 3.0 g
- Sugars 4.9 g
- Protein 1.8 g
The following items or measurements are not included: