Pesto Tomato Potato

healthyfied -

Ingredients

  • 2 tbsp Pesto Sauce (Updated)
  • 335 g Yellow Baby Potatoes
  • 50 g Red Onion
  • 80 g White Onion Raw
  • 80 g Tomatoes

Instructions

  1. Wash the Yellow Baby Potatoes thoroughly and cut them into halves.
  2. Peel and finely chop the White Onion and Red Onion.
  3. Dice the Tomatoes into small pieces.
  4. Bring a pot of water to boil and cook the Yellow Baby Potatoes until tender, about 15 minutes.
  5. In a skillet, sauté the chopped onions over medium heat until translucent, about 5 minutes.
  6. Add the diced tomatoes to the skillet and cook until soft, about 5 minutes.
  7. Stir in the Pesto Sauce and add the boiled Yellow Baby Potatoes. Mix well until the potatoes are fully coated with the pesto and tomato mixture. Cook for an additional 5 minutes to allow the flavors to meld.

Nutrition Information

  • Calories: 109
  • Carbohydratecontent: 16
  • Fibercontent: 2
  • Sugarcontent: 4
  • Sodiumcontent: 101
  • Proteincontent: 2
  • Fatcontent: 4
  • Saturatedfatcontent: 1
  • Monounsaturatedfatcontent: 1
  • Polyunsaturatedfatcontent: 2
  • Unsaturatedfatcontent: 3
  • Transfatcontent: 0