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|about 4 servings per container|
|Serving Size: 1 Cup (114 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||5 g (6%)|
|Saturated Fat||.5 g (3%)|
|Trans Fat||0 g|
|Cholesterol||<5 mg (1%)|
|Sodium||290 mg (12%)|
|Total Carbohydrate||17 g (6%)|
|Dietary Fiber||3 g (11%)|
|Includes Added Sugars||<1 g (1%)|
|Calcium||27 mg (2%)|
|Iron||.6 mg (4%)|
|Potassium||398 mg (8%)|
|Vitamin D||.29 mcg (0%)|
With Green Beans and Asparagus in a Garlic Herb Sauce. No Artificial Colors, Flavors or Preservatives. Vegan. Per 1 Cup: 120 Calories, 0.5g SAT FAT (3% DV), 290mg Sodium (12% DV), -1g Added Sugars (1% DV), 3g Fiber (11% DV). Cook & Serve. Chosen with Care! Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors or preservatives. We only offer products we love - and we hope you'll love them too. If not, we'll give you your money back - The Wegmans Family. Questions or comments about this product? 1-800-Wegmans (934-6267) Ext 5920 9am - 4pm EST weekdays Visit us at Wegmans.com Product of France.
Prefried Potatoes (Potatoes, Sunflower Oil and/or Palm Oil, Dextrose [Wheat and/or Corn]), Button Mushrooms, Green Beans, Asparagus, Sauce (Sunflower Oil, Garlic, Water, Salt, Vegetable Juice [Carrots, Onions, Leeks], Dextrose [Wheat], Dehydrated Parsley, Onion Juice Concentrate [Onions, Sunflower Oil], Pepper Extract, Colors [Caramel, Paprika], Thickener [Xanthan Gum, Guar Gum], Glucose [derived from Wheat and/or Corn and/or Potato]), Parsley.
ALLERGENS: Contains Wheat.
Keep Frozen. HOW TO COOK Cooking times may vary depending on your equipment. For food safety, cook thoroughly to 165°F. Do not thaw. Stovetop 1 Preheat large non-stick skillet on HIGH 1 minute. Add vegetables and stir. 2 Reduce heat to MEDIUM, cook stirring often 9-10 minutes or until thoroughly cooked. Microwave (1100 watts) 1 Place vegetables in a 2-quart microwave-safe dish; cover. 2 Cook on HIGH 6 ½-7 minutes, stirring halfway through, until thoroughly cooked. 3 Rest 1-2 minutes before serving.
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