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Suggest a better descriptionSteam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs. Place under a heated broiler for 1 minute or until heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste. THE CHAPARRAL LINCOLN DRIVE, PHOENIX CHATEAU TALBOT/MOULIN A VENT From the
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 168 | ||
Calories from Fat: 87 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 23mg | 7 % | |
Sodium 364.9mg | 13 % | |
Potassium 131mg | 3 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 15.5g | ||
Protein 4.7g | 7 % | |
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: 168
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