Try this Vegetable Saute recipe, or contribute your own.
Suggest a better descriptionIn skillet, heat 2 tablespoons olive oil over medium-high heat. Add bell pepper, onion and garlic. Saute until crisp-tender. Remove to a plate. In same pan, over medium-high heat, heat remaining 2 tablespoons oil. Add asparagus and spinach and saute 3 minutes. Return cooked vegetables to pan. Add chicken broth. Cook 2 minutes. To serve, add olives, parsley and pepper. Approximately 8 minutes. Per serving (excluding unknown items): 665 Calories; 59g Fat (75% calories from fat); 11g Protein; 33g Carbohydrate; 0mg Cholesterol; 440mg Sodium By Patty
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Serving Size: 1 Serving (565g) | ||
Recipe Makes: 1 servings | ||
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Calories: 249 | ||
Calories from Fat: 132 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 361.9mg | 12 % | |
Potassium 1383.8mg | 36 % | |
Total Carbohydrate 25.5g | 8 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 15.7g | ||
Protein 10.4g | 15 % | |
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: 249
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