Pesto Vegetables

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

  • Prep Time 5 min
  • Total Time 15 min
  • Servings 5

Ingredients

1
bag (1 pound) frozen broccoli, carrots and cauliflower
1/3
cup basil pesto
2
tablespoons grated Parmesan cheese

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

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.

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.