Asparagus, Squash & Red Pepper Saute
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
Ingredients
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2 medium sweet red peppers, julienned
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2 medium yellow summer squash, halved and cut into 1/4-inch slices
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6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
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1/4 cup white wine or vegetable broth
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4-1/2 teaspoons olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts
3/4 cup: 90 calories, 5g fat (1g saturated fat), 0 cholesterol, 163mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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