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Raciónes: 4

Ingredientes

Cost per serving $0.62 view details
  • 16 med -size asparagus spears
  • 1 c. Green peas
  • 1 med -size zucchini, sliced
  • 3 Tbsp. Butter
  • 2 x Tomatoes, halved
  • 1 c. Seasoned bread crumbs
  • 4 x Canned artichoke bottoms Salt and pepper

Direcciones

  1. Steam the asparagus and green peas for 5 min or possibly till al dente. Remove and drain. Saute/fry the zucchini in the butter over medium-high heat for 3 min or possibly till al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs. Place under a heated broiler for 1 minute or possibly till heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste.
  2. THE CHAPARRAL
  3. CHATEAU TALBOT/MOULIN A VENT

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Nutrition Facts

Amount Per Serving %DV
Serving Size 79g
Recipe makes 4 servings
Calories 199  
Calories from Fat 89 45%
Total Fat 10.18g 13%
Saturated Fat 5.81g 23%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 261mg 11%
Potassium 156mg 4%
Total Carbs 22.54g 6%
Dietary Fiber 2.3g 8%
Sugars 3.2g 2%
Protein 4.69g 8%
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