Best 6 Carrot Zucchini Ribbons With Pesto Recipes

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**Carrot Zucchini Ribbons with Pesto: A Colorful and Flavorful Summer Dish**

Dive into the delectable world of flavors with Carrot Zucchini Ribbons with Pesto, a vibrant and refreshing dish that captures the essence of summer. This culinary creation combines the sweetness of carrots, the crispness of zucchini, and the aromatic burst of pesto, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned foodie or just starting your culinary journey, this recipe is sure to impress with its simplicity and delightful taste.

**Carrot Zucchini Ribbons with Pesto: A Culinary Journey**

This recipe takes you on a culinary journey, showcasing the versatility of fresh vegetables and the magic of homemade pesto. The ribbons of carrots and zucchini, prepared using a spiralizer or julienne peeler, create an eye-catching presentation that adds a pop of color to your plate. The pesto, crafted with fresh basil, pine nuts, and Parmesan cheese, adds a burst of herbaceousness and nutty flavor that complements the sweetness of the vegetables.

**Variations to Suit Your Palate**

To cater to different preferences and dietary needs, this recipe offers variations that allow you to customize the dish to your liking. For a vegan option, you can substitute the Parmesan cheese in the pesto with nutritional yeast. If you prefer a spicier kick, add a pinch of red pepper flakes to the pesto or sprinkle some chili flakes on top of the finished dish. For a heartier meal, consider adding grilled chicken or tofu to the mix.

**A Dish for Every Occasion**

The beauty of Carrot Zucchini Ribbons with Pesto lies in its versatility. It can be served as a light and refreshing lunch, a delightful side dish at dinner parties, or even as a healthy snack. The vibrant colors and flavors make it a perfect dish for potlucks and picnics, where it's sure to be a crowd-pleaser.

**A Culinary Adventure Awaits**

With its vibrant colors, delightful flavors, and customizable variations, Carrot Zucchini Ribbons with Pesto is a culinary adventure waiting to be explored. So gather your ingredients, prepare your taste buds, and embark on a journey of flavors that will leave you craving for more.

Here are our top 6 tried and tested recipes!

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY



Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 zucchinis
2 yellow squashes
2 carrots
2 cups grape tomato
olive oil, for drizzling
salt, to taste
pepper, to taste
2 cups fresh basil
1 cup fresh parsley
½ cup cashews
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
½ cup olive oil

Steps:

  • Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
  • Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
  • Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
  • Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
  • Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

VEGGIE RIBBON SALAD WITH ANY NUT PESTO DRESSING



Veggie Ribbon Salad with Any Nut Pesto Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons chopped or sliced almonds, hazelnuts, brazil nuts (or any other nut)
1 cup loosely packed basil leaves
1/2 cup loosely packed parsley leaves
1 clove garlic
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 large carrot
1 large yellow squash
1 large zucchini
1 tablespoon lemon juice
1/4 cup grated Parmesan

Steps:

  • Put the nuts in a small dry skillet and cook over medium heat until lightly toasted, about 3 minutes; transfer to a plate to cool.
  • Combine the nuts, basil, parsley, garlic and 1/4 teaspoon salt in a food processor and pulse until very finely ground. With the motor running, gradually add the olive oil and process until well combined.
  • Use a Y-shaped vegetable peeler to slice the vegetables into ribbons. With the yellow squash and zucchini, it is easiest to slice the sides, working around the core (and then discarding the core). Toss the vegetable ribbons together in a bowl. Add just enough pesto to lightly coat, then add the lemon juice and Parmesan and toss to combine. Serve immediately (any remaining pesto can be kept refrigerated for up to 1 week).

ZUCCHINI-RIBBON SALAD WITH PESTO VINAIGRETTE



Zucchini-Ribbon Salad with Pesto Vinaigrette image

Provided by Tia Mowry

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup baby arugula
1/4 cup packed fresh basil, torn
1/4 cup packed fresh mint, torn
3 tablespoons plus 1/3 cup walnuts, chopped
1 clove garlic, coarsely chopped
Zest of 1 lemon, plus 1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 zucchini, ends trimmed
1/3 cup goat cheese, crumbled

Steps:

  • In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
  • Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS



Garlic-Grilled Chicken with Pesto Zucchini Ribbons image

The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2 teaspoons grated lemon zest
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 ounces each)
ZUCCHINI MIXTURE:
4 large zucchini (about 2-1/2 pounds)
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 cup prepared pesto
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges

ZUCCHINI RIBBON SALAD



Zucchini Ribbon Salad image

Provided by Alton Brown

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

2 pounds zucchini, trimmed
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons whole-grain mustard
1/2 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced
1 cup frisee torn into pieces
1/3 cup thinly sliced radishes
1/3 cup chopped, toasted almonds
1/3 cup chiffonade fresh basil leaves
1-ounce Manchego cheese, shaved

Steps:

  • Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
  • Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

ZUCCHINI & CARROT RIBBON FETTUCINI



Zucchini & Carrot Ribbon Fettucini image

I have been making this recipe for years and years. Found it originally on a box of Mueller's pasta and it has been a hit since then. A pretty side dish to any meal - even pretty enough for guests. My daughter still requests this for her birthday dinner. It does not have a cheese sauce (see other recipes here on Zaar for that) but you do have the option of topping it with some freshly grated Parmesan cheese but we enjoy it with just a basic buttered coating more often. Hope you enjoy!

Provided by HokiesMom

Categories     Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

8 ounces fettuccine (I use whole wheat)
2 small zucchini, washed and trimmed
3 medium carrots, pared and ends trimmed
4 tablespoons butter
salt, to taste (I don't use much at all)
black pepper, coarsely ground, to taste
1 tablespoon chives, finely chopped
parmesan cheese, freshly grated (optional on each serving)

Steps:

  • In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
  • Cook pasta according to package directions in a large pasta pot.
  • Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
  • Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
  • If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.

Tips:

  • Choose the right vegetables: For this recipe, it's best to use zucchini and carrots that are firm and fresh. Avoid any vegetables that are bruised or wilted.
  • Cut the vegetables evenly: To ensure even cooking, cut the zucchini and carrots into ribbons of the same size and thickness. You can use a vegetable peeler or a mandoline slicer for this task.
  • Cook the vegetables properly: The key to this recipe is to cook the vegetables until they are tender but still slightly crisp. Overcooking will make them mushy and bland.
  • Use fresh herbs in the pesto: Fresh herbs like basil, parsley, and cilantro add a bright and flavorful touch to the pesto. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
  • Don't skimp on the Parmesan cheese: Parmesan cheese is an essential ingredient in pesto. It adds a rich and nutty flavor to the sauce. Make sure to use freshly grated Parmesan cheese for the best flavor.

Conclusion:

Carrot Zucchini Ribbons with Pesto is a delicious and healthy dish that can be enjoyed as a main course or a side dish. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and healthy fats. The combination of sweet carrots, tender zucchini, and flavorful pesto makes this dish a winner. Whether you're looking for a light and refreshing meal or a hearty and satisfying dinner, Carrot Zucchini Ribbons with Pesto is sure to please.

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