low cal and good for you
Cut off tough ends of the asparagus and slice stalks into 2-inch pieces.
Snap off stem ends of the snap peas and pull the string down the length of the pea.
Warn the EVO in a saute pan over medium heat and add the asparagus and snap peas.
Add the salt, pepper, and red pepper flakes, to taste.
Cook for 5-10 minutes until al dente, tossing occasionally.
Sprinkle with sea salt and serve hot.
2 Points/serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 79 | ||
Calories from Fat: 42 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 197.8mg | 7 % | |
Potassium 268.9mg | 7 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 4.3g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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