Carrot & Zucchini Ribbons With Pesto

Total Time
Prep 20 mins
Cook 5 mins

The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook.

Ingredients Nutrition


  1. Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
  2. Pour 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.
  3. Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.


Most Helpful

I thought this was delicious, healthy, and simple. I made and took it to a family dinner that had an Italian theme.

DbKnadler March 01, 2009

I never would have believed that something so simple would taste so good - but I would have been wrong. The presentation is amazing and the flavors all seem to bring out the best in each other. I added some whole wheat pasta to mine to try to bulk it up for a dinner, but I plan to try the veggies by themselves the next time I get an opportunity. They didn't need the "help!" Thanks so much for passing this along. It's a keeper in my book!

queenofeats September 08, 2008

It was my first time doing ribbons. It was not too bad. I used home made pesto. DH liked it a lot. But I think adding a touch of butter would add a nice taste. I'll try with the leftovers. Thanks Enjolinfam. Made for Alphabet chef game

Boomette September 01, 2008

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