Pesto Vegetables

Pesto Vegetables

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

Prep Time

05

Minutes

Total Time

15

Minutes

Makes

5

servings

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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Leftover veggies in the refrigerator? You can use about 3 1/2 cups of cooked veggies in place of the frozen vegetable mixture.
Planned-Overs
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:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 2 g,),
  • Cholesterol 5 mg;
  • Sodium 220 mg;
  • Total Carbohydrate 6 g
    • (Dietary Fiber 3 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1/2 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.