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Ribbon Pasta

Long ribbons of zucchini and carrot intertwine with the pasta. Taking the time to bake the garlic before hand is what really makes this pesto come to life. It gives the pesto sauce a slightly sweet flavor, which compliments the roasted carrots perfectly.

Ribbon Pasta1

Ribbon Pasta
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Serves: 4
Long ribbons of zucchini and carrot intertwine with the pasta.
Ingredients
  • 2 zucchini (1 yellow, 1 green – just for color)
  • 2 large (and long) carrots
  • 1 garlic bulb, roasted
  • 1 Tbsp GF basil pesto
  • 1 tsp dill
  • ½ tsp sugar
  • ½ pkg GF lasagna
Instructions
  1. Using a vegetable peeler or mandolin, cut veggies into long ribbons (keep the width as is). Place on parchment lined cookie sheet, drizzle with olive oil and salt. Broil in oven until soft, about 8-10 minutes, but check often as they will burn quickly.
  2. Prepare lasagna according to package directions. Then cut in half lengthwise (you can keep the curly edges or cut them off as well) and set aside.
  3. Mash together the entire roasted garlic, pesto, dill and sugar, until smooth. Gently toss with pasta and grilled veggies, add a bit more olive oil if necessary.
Notes
To roast garlic: cut top section of bulb off so all the tips of the cloves are exposed. Place in a piece of foil, drizzle with olive oil and seal the foil around the bulb completely. Bake at 350°F for 40 minutes, or until golden and soft). Squeeze bottom of bulb, and all cloves should pop out.

Learn About Gluten-Free Pasta & Cooking Techniques

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