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Pesto Vegetables

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By Betty Crocker Kitchens
Updated Jan 22, 2007
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The flavors of summer can be yours year-round with this flavor-packed side dish.

Pesto Vegetables

  • Prep Time 5 min
  • Total 15 min
  • Servings 5
  • Ingredients 3
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Ingredients

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

Instructions

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

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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