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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%
     
Fat
Carbs
Protein

Preparation






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