Sautéed Asparagus, Peppers and Mushrooms

Sautéed Asparagus, Peppers and Mushrooms
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: .

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
Nutrition Facts

Nutrition Facts

7 Servings

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

  • Total Fat 3g
    • Saturated Fat 0.4g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 270mg
  • Phosphorus 65mg

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



  • 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)
  • garlic (minced)
    1 clove


  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.

  • Recommended

    This is so easy to make and very delicious