Name: Asparagus, Squash & Red Pepper Saute
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium sweet red peppers, julienned; 2 medium yellow summer squash, halved and cut into 1/4-inch slices; 6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces; 1/4 cup white wine or vegetable broth; 4-1/2 teaspoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper

The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri

Test Kitchen tip

This is a very adaptable recipe depending on what's in season. Substitute some zucchini, different colors of peppers, and even some fresh green beans.

Test Kitchen Approved

Asparagus, Squash & Red Pepper Saute

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Yield: 4 servings

Prep: 15 min

Cook: 15 min

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Ingredients

2 medium sweet red peppers, julienned
2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

Directions

In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts

3/4 cup: 90 calories, 5g fat (1g saturated fat), 0 cholesterol, 163mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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