Sautéed Asparagus, Peppers and Mushrooms

By á-15721

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!

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

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
• 1/4 tsp No-sale Salt
• 1/4 tsp Fresh ground black pepper

Details

Servings 7
Preparation time 10mins
Cooking time 20mins
Adapted from diabetes.org

Preparation

Step 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. Add garlic to pan and cook for 1 minute. Stir vegetables and garlic to incorporate. Salt and pepper to taste