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. ---------------------------------------------------------------------------
Nutrition
Ingredients
