[wpurp-searchable-recipe]Mixed Vegetable Skillet – – dry red wine (or use additional broth), chopped onion, chopped carrots, chopped celery, garlic (pressed), chopped zucchini, Portabella mushrooms (chopped), chopped fresh rosemary, no salt added tomato paste, can low sodium diced tomatoes (14.5-oz.), low sodium vegetable broth, freshly ground black pepper, chopped fresh basil leaves, , In a large saucepan over medium heat, bring red wine (or broth) to a simmer; add onion, carrots, celery, and garlic; cook, stirring frequently until onion has softened and most of the liquid has evaporated (about 10 minutes). ; Add zucchini, mushrooms, and rosemary; cook until vegetables are tender. Add tomato paste; cook and stir for 1 minute. Add tomatoes, broth, and black pepper. ; Bring mixture to a boil, stirring frequently, then reduce heat and simmer for 20 minutes, stirring occasionally. ; Remove from heat and stir in chopped basil before serving.; ; – <strong>LC SERVING SUGGESTION:</strong> Serve over spaghetti squash “noodles” (halve squash lengthwise and place on a lightly oiled baking sheet, cut sides down. Bake in a preheated 375-degree oven until tender. Remove from oven and set aside to cool slightly. Scoop out seeds then, using a fork, scrape squash out of its shell in long, thin (spaghetti-like) strands). Add a big green salad on the side. <strong>SERVING SUGGESTION:</strong> Instead of spaghetti squash, serve over Angel Hair pasta. <strong>KOSHER:</strong> No changes necessary. <strong>GLUTEN FREE:</strong> Make sure wine, tomato paste, diced tomatoes and broth are gluten-free. <strong>NUTRITION:</strong> per serving: 119 Calories; 1g Fat; 8g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fat. Points: 3 – Dinner – Low-Carb[/wpurp-searchable-recipe]

Mixed Vegetable Skillet

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