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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (170g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons pesto sauce |
||
| Calories 45 | ||
| Calories from Fat 3 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 59mg | 2% | |
| Potassium 487mg | 13% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 5.0g | ||
| Protein 1.9g | 3% | |
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Carrot & Zucchini Ribbons With Pesto
By: Enjolinfam
Jul 3, 2008
The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook.
SERVES 4
Ingredients
- 4 large carrots, peeled
- 2 zucchini, medium to large
- 2 tablespoons pesto sauce
- salt, to taste
- pepper, to taste
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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Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Hot
- Preparation > Technique > Steam
- Occasion > Dinner Party
- Occasion > Seasonal > Summer
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: queenofeats
On Sep 8, 2008
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!
From: Boomette
On Sep 1, 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
From: Sydney Mike
On Aug 14, 2008
This was made as part of a veggie & fruit buffet for a group of friends, & it was very well received, probably as much for the unusual presentation as anything else! I did double the recipe & used lemon pepper instead of the usual S&P to season it! Thanks for a very nice keeper! [Made & reviewed as an extra tagged recipe for a teammate in our vegan group in the Vegetarian/Vegan Recipe Swap]
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