Creamy Pesto Vegetables

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Broccoli

  Raw

  1 bunch or 608g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

• Heavy whipping cream

  Fluid

  4 tbsp or 60g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Salt

  Table

  ¼ tsp or 2g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Preheat the oven to 350°F and lightly grease a small baking dish with cooking spray.
2. Chop the zucchini, broccoli, red onion, and red bell pepper into rough chunks, and separate the onion layers into small wedges.
3. In a bowl, combine the pesto sauce, heavy cream, Parmesan cheese, and salt, then toss with the chopped vegetables until evenly coated.
4. Transfer the vegetable mixture into the prepared baking dish and bake for 30 minutes, stirring halfway through to ensure even cooking.
5. Serve the vegetables warm, garnished with fresh chopped basil.

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