Sauteed Spring Vegetables
See full recipe on: Martha Stewart
Ingredients |
|---|
| 1 tablespoon plus 1/2 teaspoon salt |
| 6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces |
| 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces |
| 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces |
| 6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces |
| 6 ounces cherry tomatoes (yellow and/or orange), cut in half |
| 2 tablespoons olive oil |
| 1/2 small red onion, cut into 1/4-inch dice |
| 1/8 teaspoon freshly ground pepper |
| 1/2 cup basil leaves, torn in half |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 266 | — |
| Fat | 7g | 11% |
| Carbs | 39g | 13% |
| Protein | 13g | 26% |
| Fiber | 10g | 43% |
| Cholesterol | ||
| Sodium | 1,314mg | 54% |
Preparation |
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