LOW FAT -- Tuscan Skillet Supper

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* Exported from MasterCook *

 

Tuscan Skillet Supper

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : June '98 Vegetables

Vegetarian Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 cup chopped zucchini

1/2 cup sliced onion

1/2 cup sliced celery

1/2 cup diced red bell pepper

1 teaspoon dried oregano

2 garlic cloves -- minced

1 cup diced tomato

1 (15-ounce) can cannellini beans or other white beans -- rinsed and

drained

2 rosemary sprigs

1 cup chopped spinach

1/2 cup (2 ounces) shredded part-skim Mozzarella

cheese

1/2 teaspoon salt

1/8 teaspoon black pepper

 

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and

next 5 ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato,

beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients;

cook 1 minute or until spinach wilts and cheese begins to melt. Discard

rosemary.

 

Serving Size: 1 1/4 cups

 

Source:

" Cooking Light, June 1998, p.136 "

Copyright:

" © Cooking Light "

 

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Per serving: 221 Calories (kcal); 6g Total Fat; (21% calories from fat); 13g

Protein; 32g Carbohydrate; 8mg Cholesterol; 372mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 620 0 5512 0 0 921 0 0