Ingredients
         2 teaspoons olive oil
  • 1 large red sweet pepper, stemmed, seeded, and thinly slice
  • 1 large yellow sweet pepper, stemmed, seeded, and thinly sliced
  • 1 medium zucchini, thinly sliced
  • 4 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1½ teaspoons butter
  • ½ teaspoon fresh thyme, finely snipped

  • Preparation  5 m

  • Ready In   20 m

  1. In large skillet, heat oil over medium-high heat. Add sweet peppers; cook for 2 minutes. Stir in zucchini and asparagus. Cook and stir for 6 to 7 minutes or just until asparagus is tender.
  2. Stir in garlic, salt and black pepper; cook and stir for 1 minute. Add butter and thyme, stirring just until combined. Serve immediately.

Courtesy of Eating Well

 

Nutrition:

Serving size: ¾ cup

  • Per serving: 75 calories; 4 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 2 g protein; 59 mcg folate; 4mg cholesterol; 4 g sugars; 1,695 IU vitamin A; 172 mg vitamin C; 25 mg calcium; 1 mg iron; 90mg sodium; 366 mg potassium
  • Nutrition Bonus: Vitamin C (287% daily value), Vitamin A (34% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat
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