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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
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 0mg 0%
-
Total Carbohydrate
6g
2%
- Dietary Fiber 2g 7%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 330mg 7%
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
red bell pepper (chopped)
1 med
garlic (minced)
1 clove
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