Try this Sauteed Spring Vegetables recipe, or contribute your own.
Suggest a better descriptionBring a large pot of water to a boil. Add 1 tablespoon of salt and carrots; cook 2 minutes. Add beans, asparagus and peas; cook until tender but still crisp; about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again. Heat oil in a large skillet over low heat. Add onions; cook, stirring occassionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt and pepper. Raise heat to medium high; cook, stirring occassionally, until tender, about 5 minutes. Remove from heat, add basil, and toss to combine. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 | ||
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Calories: 120 | ||
Calories from Fat: 21 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.5mg | 1 % | |
Potassium 607.3mg | 16 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 16.2g | ||
Protein 6.2g | 9 % | |
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: 120
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