2 tsp. olive oil
\n2 C. (1 1\/2-inch) diagonally cut asparagus
\n2 C. sliced mushrooms
\n1 C. snow peas, trimmed and diagonally cut
\n1 garlic clove, minced
\n1\/3 C. finely chopped fresh parsley
\n1 1\/2 tsp. grated lemon rind
\n1\/4 tsp. kosher salt
\n1\/8 tsp. coarsely ground black pepper<\/p>\n
Heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, and snow peas; saut\u00e9 7 minutes or until vegetables are tender. Add garlic; saut\u00e9 1 minute. Combine parsley and remaining ingredients. Sprinkle over the vegetables. Serve immediately.<\/p>\n
Yield: 4 servings
\nServing size: 1\/2 C.<\/p>\n
Calories: 55
\nFat: 2.7g
\nFiber: 2.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 2 C. (1 1\/2-inch) diagonally cut asparagus 2 C. sliced mushrooms 1 C. snow peas, trimmed and diagonally cut 1 garlic clove, minced 1\/3 C. finely chopped fresh parsley 1 1\/2 tsp. grated lemon rind 1\/4 tsp. kosher salt 1\/8 tsp. coarsely ground black pepper Heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, and snow peas; saut\u00e9 7 minutes or until vegetables are tender. Add garlic; saut\u00e9 1 minute. Combine parsley…<\/p>\n