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Skillet Asparagus and Roasted Bell Peppers

Prep time 2 mins
Cook time 7 mins
Yield 4 servings (serving size: about 7 asparagus spears and 1/4 cup bell pepper)
Asparagus and roasted bell peppers are cooked in light balsamic vinaigrette and are ready in less than 10 minutes!

Ingredients

  • Cooking spray
  • 3 tablespoons light balsamic vinaigrette (such as Ken's Steak House Lite), divided
  • 1 tablespoon water
  • 12 ounces asparagus spears, trimmed
  • 1 cup chopped bottled roasted red bell peppers
  • 2 tablespoons finely chopped fresh parsley

Nutrition Information

  • calories 37
  • caloriesfromfat 39 %
  • fat 2 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.2 g
  • carbohydrate 4.1 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 279 mg
  • calcium 16 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tablespoon vinaigrette and 1 tablespoon water to pan. Place asparagus in pan. Cook, covered, 5 minutes or until asparagus is crisp-tender, stirring frequently. Remove from pan onto a serving platter.

  2. Add 1 tablespoon vinaigrette to pan. Add bell pepper; cook 1 minute. Spoon over asparagus. Drizzle 1 tablespoon vinaigrette over asparagus and bell pepper; sprinkle with parsley.

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