Tuscan Skillet Supper
Ashley
(Makes 4 Servings, so I doubled it for leftovers) This was wonderful and it was very quick and easy. (From Down to Earth Weight Watchers Magazine)
ingredients
- 2 tsp. olive oil
- 1 cup chopped zucchini
- 1/2 cup slivered onion
- 1/2 cup sliced celery
- 1/2 cup diced red bell pepper
- 1 tsp dried oregano
- 2 garlic cloves, minced
- 1 cup diced tomato
- 1 (19) ounce) can cannellini beans or other white beans, rinsed and drained
- 2 rosemary sprigs (I used dried rosemary)
- 1 cup chopped fresh spinach
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/2 tsp. salt
- 1/8 tsp. black pepper
directions
- 1
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients, and saute’ 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. Yield: 4 servings (serving size: 1 1/4 cups)
- 2
Per serving: Cal 164 (29% from fat); PRO 9.3g: Fat 5.3g (sat. 1.8g); CARB 20.4g; FIB 6.8g; CHOL 8mb; IRON 2.6mg: SOD 675mg: CALC 147mb.
Source: Lynn Maxim & Kirsten Thompson
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