Ingredients
- 1 (10 ounces) package Mann’s Organic Broccoli & Carrots
- 4 ounces cherry tomatoes
- ½ tablespoon extra virgin olive oil
- ⅛ teaspoon sea salt
- 2 servings cooked quinoa-based pasta
- Parmesan cheese for garnish
Pesto
- 2 cups basil leaves, fresh, packed
- 3 garlic cloves, roasted
- ¼ cup chopped walnuts
- ⅔ cup extra virgin olive oil, divided
- sea salt and fresh ground black pepper to taste
The Method
The Method
The Method
Preheat your oven to 375° F. Add Mann’s Organic Broccoli & Carrots, tomatoes, and oil to a mixing bowl and toss until evenly coated. Spread on a lined baking sheet, sprinkle with salt, and roast on the center rack for 20 minutes.
While the vegetables are roasting, prepare the pesto by combining basil, garlic, and walnuts to a food processor and pulse until coarsely chopped. Add half of the oil and process until completely smooth. Add remaining oil and pulse until combined.
In a mixing bowl, combine pasta, roasted vegetables, and desired amount of pesto.
Garnish with Parmesan cheese and serve.
Tip: Store any remaining pesto refrigerated in an airtight container with a thin layer of oil covering the top surface.
Nutrition Facts
Serving Size: 432g l Servings: 2
Amount Per Serving
Calories 580 | Total Fat 35g (sat 4.5g trans 0g) | Cholesterol 0mg | Sodium 280mg | Total Carbohydrate 54g | Dietary Fiber 10g | Sugars 7g (Includes 0g Added Sugars) | Protein 13g | Vitamin D 0% | Calcium 10% | Iron 30% | Potassium 20%
