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Mixed Vegetables with Pesto Sauce

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Ingredients
  Zucchini 1 Cup (16 tbs)
  Eggplant 1 Cup (16 tbs)
  Mushroom 1 Cup (16 tbs)
  Canned artichoke bottoms 1 Can (10 oz)
  Butter 3 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Heavy cream 1⁄4 Cup (4 tbs)
  Pesto sauce 3 Tablespoon
  Parmesan cheese 1⁄4 Cup (4 tbs)
Directions

1. Wash and chop vegetables into bite sized pieces.
2. Heat butter in large skillet. Add garlic and vegetables (but not the artichokes), saute for 3 minutes or until desired tenderness.
3. Add artichokes, cream and pesto sauce. Stir. Heat for 1 minute.
4. Place vegetables in serving dish. Sprinkle with Parmesan cheese. Serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes

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4.096665
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1018 Calories from Fat 767

% Daily Value*

Total Fat 87 g133.6%

Saturated Fat 45.2 g225.9%

Trans Fat 0 g

Cholesterol 196 mg65.3%

Sodium 1358.8 mg56.6%

Total Carbohydrates 41 g13.6%

Dietary Fiber 16.1 g64.4%

Sugars 6.1 g

Protein 21 g42.1%

Vitamin A 47.6% Vitamin C 71.7%

Calcium 48.9% Iron 21.5%

*Based on a 2000 Calorie diet

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Mixed Vegetables With Pesto Sauce Recipe