The flavors of summer can be yours year-round with this flavor-packed side dish.
bag (1 pound) frozen broccoli, carrots and cauliflower
cup basil pesto
tablespoons grated Parmesan cheese
Cook and drain vegetables as directed on package.
Toss vegetables and pesto. Sprinkle with cheese.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- 5 mg
- 220 mg
- 190 mg
- Total Carbohydrate
- 6 g
- Dietary Fiber
- 3 g
- 5 g
- Vitamin A
- Vitamin C
Exchanges:1 Vegetable; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.