Sauteed Spring Vegetables

Ingredients

• 1 pound asparagus
• 2 pounds fava beans
• 1 pound young zucchini
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced (green part removed)
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon fresh tarragon, thyme leaves or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    306 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 20 grams dietary fiber; 25 grams sugars; 22 grams protein; 69 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim the tough ends from the asparagus. Cut the asparagus into one-inch pieces. Peel the fava beans and slice the zucchini.
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.
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.