Vegetable Primavera
A Uncategorized recipe with reduced-sodium chicken broth, dijon-style mustard, olive oil. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
In a small bowl, combine 1 tablespoon of the chicken broth, the mustard, olive oil and vinegar; set aside Spray a large nonstick skillet with nonstick coating.
reduced-sodium chicken broth(3 tbsp)dijon-style mustard(1 tbsp)olive oil(1 tbsp)vinegarnonstick spray coating - 2
Preheat the skillet over medium heat.
- 3
Cook and stir the squash, carrots and sweet pepper in hot skillet about 5 minutes or until nearly tender.
sliced yellow summer squash(1 1/2 c)packaged peeled baby carrots(1 c)chopped red sweet pepper(1 c) - 4
Add broccoli and remaining chicken broth to skillet.
reduced-sodium chicken broth(3 tbsp)broccoli flowerets(3 c) - 5
Cook, covered, about 3 minutes or until broccoli is crisp-tender.
broccoli flowerets(3 c) - 6
Stir in the mustard mixture; heat through.
dijon-style mustard(1 tbsp) - 7
To serve, sprinkle with parsley.
snipped parsley(2 tbsp) - 8
Serving Size: 1 cup.
- 9
Cal-30, CHO-4g, Pro-1g, Fat-1g.
Nutrition Facts
Per serving
Rate this recipe
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Vegetable Primavera
A Uncategorized recipe with reduced-sodium chicken broth, dijon-style mustard, olive oil. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
In a small bowl, combine 1 tablespoon of the chicken broth, the mustard, olive oil and vinegar; set aside Spray a large nonstick skillet with nonstick coating.
reduced-sodium chicken broth(3 tbsp)dijon-style mustard(1 tbsp)olive oil(1 tbsp)vinegarnonstick spray coating - 2
Preheat the skillet over medium heat.
- 3
Cook and stir the squash, carrots and sweet pepper in hot skillet about 5 minutes or until nearly tender.
sliced yellow summer squash(1 1/2 c)packaged peeled baby carrots(1 c)chopped red sweet pepper(1 c) - 4
Add broccoli and remaining chicken broth to skillet.
reduced-sodium chicken broth(3 tbsp)broccoli flowerets(3 c) - 5
Cook, covered, about 3 minutes or until broccoli is crisp-tender.
broccoli flowerets(3 c) - 6
Stir in the mustard mixture; heat through.
dijon-style mustard(1 tbsp) - 7
To serve, sprinkle with parsley.
snipped parsley(2 tbsp) - 8
Serving Size: 1 cup.
- 9
Cal-30, CHO-4g, Pro-1g, Fat-1g.
About this recipe
A Uncategorized recipe with reduced-sodium chicken broth, dijon-style mustard, olive oil. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
