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Prep 5min
Total15min
Servings5
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Ingredients
1
bag (1 pound) frozen broccoli, carrots and cauliflower
1/3
cup basil pesto
2
tablespoons grated Parmesan cheese
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Steps
1
Cook and drain vegetables as directed on package.
2
Toss vegetables and pesto. Sprinkle with cheese.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
120
Calories from Fat
90
Total Fat
10 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
220 mg
Potassium
190 mg
Total Carbohydrate
6 g
Dietary Fiber
3 g
Protein
5 g
% Daily Value*:
Vitamin A
52%
52%
Vitamin C
24%
24%
Calcium
12%
12%
Iron
4%
4%
Exchanges:
1 Vegetable; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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