RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5358
| View Recipe |
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| Recipe Name: |
Broccoli, Mushrooms & Yellow Squash with Red Pepper Sauce - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.57
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Head broccoli cut into florets
1 to taste salt and pepper
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Directions:
Bring 1 cup of water to a boil in a large pot. Place a steamer basket inside the pot. Add the broccoli, cover and steam until the broccoli is fork tender, about 5 to 6 minutes. Remove and set aside.
Heat the oil in a large skillet over medium heat, swirling to coat the bottom of the pan. Once hot, add the onion and mushrooms and cook, stirring occasionally, until the onion is translucent, about 2 to 3 minutes. Add the squash and garlic and continue to cook, stirring, until the squash is slightly softened, about 5 minutes. Remove from the heat.
Add the broccoli and toss with the squash mixture. Lightly dust with salt and pepper. Serve and top with the red pepper sauce. |
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| Nutrition per Serving: |
| Calories: |
433 |
Total Carbs: |
21.3 |
Net Carbs: |
20.6 |
| Cholesterol: |
0.8 |
Fat: |
37.6 |
Protein: |
-0.99 |
| Fiber: |
0.70 |
Sodium: |
663.62 |
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