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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 98.6
  • Total Fat: 7.2 g
  • Cholesterol: 4.7 mg
  • Sodium: 140.9 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.7 g

View full nutritional breakdown of Pesto Vegetables calories by ingredient
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Pesto Vegetables

Submitted by: ANDREA637

Introduction

You can use your favorite pesto for this recipe You can use your favorite pesto for this recipe
Number of Servings: 6

Ingredients

    1 tbsp olive oil
    1 cup julienned carrots
    2 cups dices zucchini
    1 cup diced yellow squash
    1/4 cup pesto
    2 tbsp grated parmesan cheese (optional)

Directions

In large skillet, heat the olive oil. Add the carrots and saute 1 minute. Add the zucchini and yellow squash, cook, stirring until softened, about 3 minutes. Add the pesto and cheese if desired.

Makes 3.5cups, serves 6

Found this recipe in 1000 vegetarian recipes by carol gelles

Number of Servings: 6

Recipe submitted by SparkPeople user ANDREA637.





TAGS:  Side Items |

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