Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.61 Kcal (291 kJ) | ||
| Calories from fat | 33.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 101.56mg | 4% | |
| Potassium | 257.97mg | 5% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.7mg | 24% | |
| Calcium | 68mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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