Lemon-Infused Squash and Green Bean Sauté
Ingredients List
-
2 yellow squash, sliced
-
1 ½ cups green beans
-
1 ½ cups halved cherry tomatoes
-
2 tablespoons fresh lemon juice
-
1 tablespoon dried parsley
-
½ teaspoon ground coriander
-
⅛ teaspoon salt, or to taste
-
⅛ teaspoon ground black pepper, or to taste
Cooking Instructions
-
Heat squash and green beans in a nonstick skillet over medium heat, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add tomatoes, lemon juice, parsley, coriander, salt, and black pepper to the pan. Continue cooking and stirring until the tomatoes have softened, about 5 to 10 minutes.
Nutritional Information (per serving)
| 89 | Calories |
| 1g | Fat |
| 20g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 89 | |
| % Daily Value * | |
| Total Fat 1g | 1% |
| Saturated Fat 0g | 1% |
| Sodium 168mg | 7% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 7g | 24% |
| Total Sugars 6g | |
| Protein 5g | 10% |
| Vitamin C 76mg | 84% |
| Calcium 81mg | 6% |
| Iron 3mg | 16% |
| Potassium 981mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5