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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.3
  • Total Fat: 19.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 414.7 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Venecian Veggie Saute calories by ingredient
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Venecian Veggie Saute

Submitted by: CHELLEBELLE104

Introduction

This is a recipe I saw on Everyday Italian. It sounded so good I had to share it. Yummy asparagus, artichoke, and mushrooms in a nice tarragon vinegrette. My mouth is watering... This is a recipe I saw on Everyday Italian. It sounded so good I had to share it. Yummy asparagus, artichoke, and mushrooms in a nice tarragon vinegrette. My mouth is watering...
Number of Servings: 6

Ingredients

    2 tablespoons olive oil
    1 large shallot, sliced
    1 clove garlic, minced
    8 ounces mushrooms, sliced
    1 bunch asparagus (1 pound), sliced into 3-inch pieces
    1 (8-ounce) package frozen artichoke hearts, thawed
    1/2 pint teardrop tomatoes, halved
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    Tarragon Vinaigrette:
    6 tablespoons extra-virgin olive oil
    3 tablespoons white wine vinegar
    2 tablespoons chopped fresh tarragon leaves
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper


Directions

For the Vegetable Saute:


Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes.

Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus
and artichokes and cook until the asparagus is tender, about 5 more minutes.

Turn off the heat and add the tomatoes, salt and pepper and reserve.


For the Tarragon Vinaigrette:

Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
Toss the vegetables with the vinaigrette and serve.




Number of Servings: 6

Recipe submitted by SparkPeople user CHELLEBELLE104.






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