Sauteed Spring Vegetables
Updated Oct. 12, 2023
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
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Ingredients
- 1pound asparagus
- 2pounds fava beans
- 1pound young zucchini
- 2tablespoons extra-virgin olive oil
- 1clove garlic, minced (green part removed)
- Coarse salt and freshly ground pepper to taste
- 1tablespoon fresh tarragon, thyme leaves or parsley
Nutritional analysis per serving (4 servings)
306 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 21 grams dietary fiber; 26 grams sugars; 22 grams protein; 1078 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the tough ends from the asparagus. Cut the asparagus into one-inch pieces. Peel the fava beans and slice the zucchini.
- Step 2
Heat the oil in a large skillet and saute the zucchini until lightly browned. Add the garlic and cook for one to two minutes, stirring to avoid letting it burn.
- Step 3
Meanwhile, blanch the asparagus and fava beans, drain and add them to the zucchini. Cook three to four minutes, or until tender. Season with salt, pepper and tarragon. Serve hot or at room temperature.
Private Notes