Grilled Veggie Flatbread with Pesto Whipped Cream

22 55 638
Ingredients Minutes Calories
Prep Cook Servings
30 min 25 min 4
Grilled Veggie Flatbread with Pesto Whipped Cream
Health Highlights

Ingredients


7 medium spear(s) Asparagus
1 cup Basil, fresh (pesto)
2 tbsp Extra virgin olive oil
1 slice Flatbread 12 inch (divided into 4)
2 clove(s) Garlic (pesto)
2 clove(s) Garlic (base)
1 tsp Hot pepper (chili) flakes (base)
1/2 whole lemon(s) Lemon juice (base)
1/2 whole lemon(s) Lemon juice (pesto)
1/2 whole lemon(s) Lemon peel (zest) (pesto)
1/2 whole lemon(s) Lemon peel (zest) (base)
3 tbsp Pine nuts, dried (pesto)
3 medium mushroom(s) Portobello mushroom
1 medium pepper(s) Red bell pepper (cored and quartered)
2 cup Ricotta cheese (base)
1 dash Salt and pepper (to taste)
1 dash Salt and pepper (to taste -pesto)
1 dash Salt and pepper (base)
1 cup Spinach (pesto)
1 cup Spinach (loose for topping)
2 cup Whipping cream, 35% M.F., sweetened, whipped (pesto)
1 large Zucchini (quartered lengthwise)

Instructions


Layer ingredients on flatbread to taste.


Nutrition Facts

Per Portion

Calories 638
Calories from fat 438
Calories from saturated fat 217
Total Fat 49 g
Saturated Fat 24.1 g
Trans Fat 0.8 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 16.5 g
Cholesterol 135 mg
Sodium 456 mg
Potassium 1060 mg
Total Carbohydrate 30 g
Dietary Fiber 5.3 g
Sugars 9.8 g
Protein 22.3 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.2
Meat Alternative 0.2
Milk Alternative 1.7
Vegetables 2.9

Energy sources


Pygal17%425.5002653259788119.9680844222571469%370.8317161494904282.269725972048814%342.5882417459891115.6247970437653117%69%14%CarbohydratesFatProtein
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