Sautéed Asparagus, Peppers and Mushrooms

Sautéed Asparagus, Peppers and Mushrooms
Summary

Nonstarchy veggies—like asparagus, peppers and mushrooms—are packed with vitamins and minerals, yet low in calories and carbohydrate. Use simple, delicious ideas like this recipe to fill half your plate with nonstarchy veggies!

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    7 Servings
  • Serving size
    1/2 cup
Gluten-Free Quick & Easy Sides Vegetarian Low Sodium Lower Carb Veggie Rich
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 50

  • Total Fat 3g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 2g
  • Potassium 270mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Fat

Gluten-Free Quick & Easy Sides Vegetarian Low Sodium Lower Carb Veggie Rich
Ingredients

Ingredients

  • olive oil
    1 1/2 tbsp
  • asparagus (trimmed and cut into thirds)
    1 lbs
  • red onion (sliced)
    1/2 cup
  • cremini (baby bella) mushrooms (sliced)
    8 oz
  • medium red bell pepper (chopped)
    1
  • garlic (minced)
    1 clove
Directions

Directions

  1. Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently.

  2. Add garlic to pan and cook for 1 minute. Stir vegetables and garlic to incorporate.

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