Sautéed Asparagus, Peppers and Mushrooms

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 minutes Cook Time: 20 minutes

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 50
  • Carbohydrate 5 g
  • Protein 2 g
  • Fat 3.0 g
  • Saturated Fat 0.4 g
  • Sugars 2 g
  • Dietary Fiber 1 g
  • Cholesterol 0 mg
  • Sodium 0 mg
  • Potassium 270 mg

This Recipe Serves 7

Ingredients

1 1/2 Tbsp olive oil
1 lb asparagus, trimmed and cut into thirds
1/2 cup sliced red onion
8 oz baby bella mushrooms, sliced
1 medium red bell pepper, chopped
1 clove garlic, minced

Instructions

  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.

Dietitian Tip: Mix up the variety of nutritious veggies you choose for this easy recipe. Look for packs of chopped, prepared vegetables sold in your grocery store's produce section.

Make It Gluten-Free: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

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

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