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Sautéed Asparagus, Peppers and Mushrooms
10 min prep time
20 min cook time
7servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make 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!
10 min prep time
20 min cook time
7servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
- 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.
- Add garlic to pan and cook for 1 minute. Stir vegetables and garlic to incorporate.
Nutrition facts
7 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 50
-
Total Fat
3g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 0mg
-
Total Carbohydrate
5g
- Dietary Fiber 1g
- Total Sugars 2g
- Added Sugars 0g
- Protein 2g
- Potassium 270mg
- Phosphorous 65mg
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
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