Grilled Veggie Flatbread with Pesto Whipped Cream

22 55 671
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 671
Calories from fat 465
Calories from saturated fat 237
Total Fat 52 g
Saturated Fat 26.3 g
Trans Fat 0.8 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 16.5 g
Cholesterol 139 mg
Sodium 518 mg
Potassium 1060 mg
Total Carbohydrate 29.6 g
Dietary Fiber 4.4 g
Sugars 10.6 g
Protein 23.9 g

Dietary servings

Per Portion


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

Energy sources


Pygal16%423.13283028380675118.5825841073625269%374.2743377125894282.563001840791914%341.94530163804336115.9310273711584516%69%14%CarbohydratesFatProtein
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