ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Pesto Vegetables

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

Error occured While adding it to favorites X
CLOSE
 (8) 0 Reviews
+

Share

  • 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 THIS RECIPE!

LOCATION

Directions

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

EXPERT TIPS

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.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
5 mg
5 %;
Sodium
220 mg
220 %;
Total Carbohydrate
6 g
6 %
(Dietary Fiber
3 g
3 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
52%;
Vitamin C
24%;
Calcium
12%;
Iron
4%;
Exchanges:
1 Vegetable; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
More To Explore
powered by ZergNet
Save Money on Your Favorite Brands
when you buy FOUR any flavor/variety Totino's® Crisp Crust Party Pizza® Products (Excluding Party Pizza ...
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close