Carrot & Zucchini Ribbons With Pesto

Recipe by Enjolinfam
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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