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Balsamic Pesto with Squash and Bell Pepper

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Pillsbury Kitchens
Updated Dec 13, 2011
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Enjoy this tasty Italian side dish that’s made using veggies tossed with balsamic pesto - ready in just 15 minutes.

Balsamic Pesto with Squash and Bell Pepper

  • Prep Time 15 min
  • Total 15 min
  • Ingredients 8
  • Servings 6
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Drain vegetables; place in serving bowl. Toss with balsamic pesto.

Nutrition

120 Calories
10g Total Fat
2g Protein
5g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
35mg
1%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
8%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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