Sautéed Summer Vegetables
4 ears fresh
Cut kernels from ears of corn. Sauté in olive oil with garlic for 2 minutes. Add diced tomatoes and zucchini and chopped fresh basil. Sauté 2 minutes. Season to taste with salt and pepper.
Per Serving: 128 Calories; 5g Fat (29.2% calories from fat); 1g Saturated Fat; 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fat.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007