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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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