Pesto Vegetables Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Vegetables16 Ounce (frozen broccoli, cauliflower and carrots)
 Pesto1⁄3 Cup (5.33 tbs)
 Parmesan cheese2 Tablespoon, grated

Nutrition Facts

Serving size: Complete recipe

Calories 767 Calories from Fat 412

% Daily Value*

Total Fat 46 g70.8%

Saturated Fat 12.3 g61.4%

Trans Fat 0 g

Cholesterol 20.4 mg

Sodium 1356.7 mg56.5%

Total Carbohydrates 65 g21.6%

Dietary Fiber 18.1 g72.6%

Sugars 0.2 g

Protein 26 g51.7%

Vitamin A 463.1% Vitamin C 78.6%

Calcium 46.9% Iron 25.3%

*Based on a 2000 Calorie diet

Directions

Cook vegetables as directed on package; drain.
Toss with pesto.
Sprinkle with Parmesan cheese
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