Lemon Pepper Basil Vegetables with White Beans
Recipe by Steven Petusevsky
Ingredients
- 2teaspoons olive oil
- 1-- red onion, chopped
- 1-- carrot, peeled and sliced thinly
- 1cup chopped green bell pepper
- 1cup 1-inch lengths green beans
- 1cup thin asparagus, ends discarded, cut into 1-inch lengths
- 2cups broccoli florets
- -- Water, optional
- 3-- garlic cloves, minced
- 1teaspoon lemon pepper
- 1-- (15 1/2-ounce) can white beans (cannelini or navy), drained and rinsed.
- 1/4cup chopped fresh basil
- -- Salt to taste
- 1/2cup shredded mozzarella cheese (optional)
Instructions
-
Heat olive oil in a large nonstick skillet over medium heat. Saute onions, carrots, peppers, green beans, asparagus and broccoli 5 to 6 minutes, adding a sprinkling of water if necessary to prevent sticking. Add garlic, lemon pepper and white beans; continue to saute 1 minute. Add basil and season with salt. You can serve as is or transfer to a baking dish, top with cheese and broil 3 minutes until cheese is melted.
Nutritional Info *per serving
- Calories 179
- Fat 3g
- Saturated Fat .45g
- Cholesterol 0mg
- Sodium 107mg
- Carbohydrate 32g
- Fiber 9g
- Sugars 4g
- Protein 9g
