Asparagus with Red Pepper Sauce
1 1/2 pounds
fresh asparagus, tough ends trimmed
Heat oil in nonstick
skillet and add chopped red bell peppers. Cook and stir over medium heat
until peppers are softened (15 minutes). Remove from heat and let cool
slightly. Place peppers in blender and puree until smooth. Stir in vinegar,
basil and salt and pepper.
Per Serving without garnish: 70 Calories; 4g Fat (41.7% calories from fat); trace Saturated Fat; 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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