Advanced

Pesto Vegetables

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

The flavors of summer can be yours year-round with this flavor-packed side dish.

false

(8 Ratings)

8 Ratings

5 spoons 25%

4 spoons 62%

3 spoons 12%

2 spoons

1 spoons

Member Reviews (0)

dfaf2414-3eb2-4436-a257-2b69752b7931

Pin It

PREP TIME
5 Min
TOTAL TIME
15 Min
SERVINGS
5

1: bag (1 pound) frozen broccoli, carrots and cauliflower

1/3: cup basil pesto

2: tablespoons grated Parmesan cheese

Save $$$ on your favorite brands

1 Cook and drain vegetables as directed on package.
2 Toss vegetables and pesto. Sprinkle with cheese.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Leftover veggies in the refrigerator? You can use about 3 1/2 cups of cooked veggies in place of the frozen vegetable mixture.

Toss leftovers with cooked and chilled bow-tie pasta for pasta salad in a snap. You might want to add a touch of pesto, milk or mayonnaise to keep the salad moist.