Balsamic Pesto with Squash and Bell Pepper

Enjoy this tasty Italian side dish that’s made using veggies tossed with balsamic pesto - ready in just 15 minutes.

  • prep time 15 min
  • total time 15 min
  • ingredients 8
  • servings 6

Ingredients

Balsamic Pesto

1/3
cup packed fresh basil leaves
1/3
cup packed fresh Italian parsley leaves
1/4
cup extra-virgin olive oil
1
tablespoon balsamic vinegar
1
garlic clove, chopped
2
tablespoons grated Parmesan cheese

Vegetables

1
lb. yellow summer squash and/or zucchini, halved lengthwise, cut into 1-inch chunks
1
medium red bell pepper, cut into chunks
  • 1 In food processor bowl with metal blade or blender container, combine basil, parsley, oil, vinegar and garlic; process with on/off pulses until pureed. Stir in cheese. Set aside.
  • 2 In large saucepan, bring 1 inch of water to a boil over high heat. Reduce heat to low; add vegetables. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender.
  • 3 Drain vegetables; place in serving bowl. Toss with balsamic pesto.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    120
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    35mg
    35%;
    Total Carbohydrate
    5g
    5%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    45%;
    Calcium
    4%;
    Iron
    4%;
    Exchanges:
    1 Vegetable; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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