"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Vegetable Ribbon Pesto Pasta Recipe

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This recipe for Vegetable Ribbon Pesto Pasta, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Hubbard
Added: Friday, October 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large carrots, peeled
2 medium zucchini, trimmed
2 medium yellow squash, trimmed
1/4 C. basic basil pesto
Fresh basil leaf for garnish

Directions:
Directions:
Step 1: Using a vegetable peeler, cut ribbon-like slices from carrots, zucchini and yellow squash, using as much of the vegetable as possible. Keep the skins as they give the dish all of the color!
Step 2: fill a medium saucepot with 1/2" water and bring to boil. Add carrots, cover pan and cook on medium heat for 2-3 minutes. Then add zucchini and yellow squash and continue cooking 1-2 minutes longer.
Step 3: Drain vegetables well and place in a serving bowl. Add pesto and season with salt and pepper to taste. Toss to coat, garnish with basil leaves and serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes or less.
Personal Notes:
Personal Notes:
This is good as is, but I have made a few twists to it that I like better. At the very end, add a white alfredo type cream sauce. You can also add cooked goat cheese stuffed ravioli to the mix.
See Filet Mignon recipe for balance of menu.

 

 

 

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