You are here

Pesto Vegetables

fast.cook's picture
Ingredients
  Vegetables 16 Ounce (frozen broccoli, cauliflower and carrots)
  Pesto 1⁄3 Cup (5.33 tbs)
  Parmesan cheese 2 Tablespoon, grated
Directions

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

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Vegetable

Rate It

Your rating: None
4
Average: 4 (19 votes)

Nutrition Rank

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 mg6.8%

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

0 Comments

Pesto Vegetables Recipe