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Vegetable Ribbons with Pesto Recipe

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This recipe for Vegetable Ribbons with Pesto, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Dirksen
Added: Tuesday, August 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large carrots, peeled
2 medium zucchini
2 medium yellow squash
1/4 cup purchased basil pesto
salt and fresh ground pepper, to taste

Fresh Basil leaves to garnish

Directions:
Directions:
Using vegetable peeler, cut ribbon-like slices from carrots, zucchini, and yellow squash, using as much of the vegetable as possible. (Draw the peeler in lengthwise motions, as if peeling vegetables.)

To medium saucepan, add 1/2 inch of water. Heat to boiling. Add carrots, cover and cook over medium heat 2-3 minutes. Add zucchini and yellow squash and continue cooking 1-2 minutes longer. Drain well and place in serving bowl. Add pesto and season with salt and pepper to taste. Toss to coat, garnish with basil leaves, and serve immediately.

Personal Notes:
Personal Notes:
A colorful, quick and easy dish from the "Colorado Collage Cookbook".

 

 

 

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