Tuscan Skillet Supper

3 Reviews
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Yield
4 servings (serving size: 1 1/4 cups)
June 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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.

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