Sauteed Vegetables
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 106.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 22.9 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 6.5 g
- Protein: 6.8 g
View full nutritional breakdown of Sauteed Vegetables calories by ingredient
Number of Servings: 2
Ingredients
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26 spears asparagus, snapped and cut in thirds
3 plum tomatoes, chopped
1 portabello mushroom, chopped
1 onion, chopped
2 cloves garlic, minced
2 slices cherry or banana peppers, diced
2 Tbsp. balsamic vinegar
1 tsp. fresh rosemary, chopped
1 Tbsp. fresh basil, chopped
Directions
1 - Heat a nonstick pan over medium heat.
2 - Saute the onions until they begin to carmelize. Add in the asparagus and garlic, stir, and allow to cook 5-7 minutes.
3 - Add the peppers and the balsamic, and stir. Add the mushrooms, and cook for 2-3 minutes. Add in the tomatoes, and allow to simmer for 5-8 minutes.
4 - Stir in the herbs, cook for 2 minutes and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user CARLY783.
2 - Saute the onions until they begin to carmelize. Add in the asparagus and garlic, stir, and allow to cook 5-7 minutes.
3 - Add the peppers and the balsamic, and stir. Add the mushrooms, and cook for 2-3 minutes. Add in the tomatoes, and allow to simmer for 5-8 minutes.
4 - Stir in the herbs, cook for 2 minutes and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user CARLY783.
Member Ratings For This Recipe
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RUEMOSH
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ODDLOTS