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Pesto Vegetables

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Pesto Vegetables
  • Prep 5 min
  • Total 15 min
  • Servings 5
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The flavors of summer can be yours year-round with this flavor-packed side dish.
Updated Jan 22, 2007

Ingredients

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

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover veggies in the refrigerator? You can use about 3 1/2 cups of cooked veggies in place of the frozen vegetable mixture.
  • tip 2
    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

120 Calories, 10 g Total Fat, 5 g Protein, 6 g Total Carbohydrate

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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