Beef, Vegetable & Pesto Skillet
365 reviewsJust a spoonful of pesto makes this one-pan meal sing!
Ingredients
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Utensils
Stovetop, Frying pan
recipe
Step 1
Halve the zucchini lengthwise and cut into 1/4-inch-thick half moons.
Step 2
Trim, seed and dice the bell peppers.
Step 3
In a large skillet, heat a drizzle of olive oil and add the vegetables, salt and pepper. Add the minced or grated garlic and sauté for 10 minutes over medium-high heat.
Step 4
Add the beef and a drizzle of olive oil and cook for 2 minutes on each side (for rare doneness).
Step 5
Turn off the heat, add the pesto and mix.
Step 6
Cut the beef into strips and serve it with the vegetables.
Try making pesto from scratch ! Search "Homemade Pesto” in the app to learn how !
- Domitille, Créatrice de recettes
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 409 cal. |
| Fat | 22 g |
| Carbohydrates | 13 g |
| Protein | 39 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Beef, Vegetable & Pesto Skillet" contains 409 Energy, 22 g of Fat, 13 g of Carbohydrates, 39 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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