Tuscan Skillet Supper

recipe

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 29 %
Fat 6.7 g
Satfat 2 g
Monofat 2.8 g
Polyfat 1.3 g
Protein 11.4 g
Carbohydrate 27.1 g
Fiber 4.8 g
Cholesterol 8 mg
Iron 3.4 mg
Sodium 932 mg
Calcium 170 mg

Ingredients

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

Preparation

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.

June 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note