CARROT & ZUCCHINI RIBBONS WITH PESTO

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Carrot & Zucchini Ribbons With Pesto image

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

Provided by Enjolinfam

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 large carrots, peeled
2 zucchini, medium to large
2 tablespoons pesto sauce
salt, to taste
pepper, to taste

Steps:

  • 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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