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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	4		peeled	118.08	27.5904	2.6784	0.6912
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
pesto sauce	2	tablespoons		131.67	3.1784	3.0964	11.844000000000001
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.