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Photos by Carl Tremblay, Styling by Catrine Kelty
Spring Vegetable Saute
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Serves4 (people)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 1 tablespoon olive oil
- 6 scallions (green onions), chopped
- 2 handfuls green beans, chopped
- 1 bunch asparagus, ends removed, cut into 1-inch pieces
- 2 medium zucchini, sliced
- 1/2 teaspoon Kosher salt
Directions
- Put the skillet on the stove and turn the heat to medium-high. Add the oil. When the oil is hot (a piece of scallion should sizzle immediately), add the scallions and cook, stirring, until they are bright green, 1 to 2 minutes.
- Add the green beans, asparagus, and zucchini and cook, stirring frequently, until just tender, about 5 minutes.
- Add the salt and serve right away.
Recipe Tips
- Use a single vegetable or any combination of your favorites (about 6 cups total).
- Add a few grinds of black pepper.
- Drizzle with 1 tablespoon soy sauce.
- Add a splash of hot sauce (if you like spicy).
- Swirl in 2 tablespoons tahini (sesame paste).
- Stir in ¼ cup chopped fresh herbs, like basil or parsley, at the end.
Nutrition Facts
Spring Vegetable Saute
Amount Per Serving
Calories 63
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 165mg
7%
Potassium 376mg
11%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
12%
Sugars 3g
Protein 2g
4%
Vitamin A
31%
Vitamin C
34%
Vitamin D0%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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