Spring Vegetables 

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Calories:168 kcal
Preparation:25 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories168 kcal(8%)
Protein7 g(14%)
Fat9 g(11%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe author: EAT SMARTER


For servings

3 cupsfresh Fava bean shelled; blanched and peeled
16 ouncesfresh Asparagus trimmed and cut diagonally into pieces
2 cupsBroccoli florets
2 cupsfresh, sugar-snap Pea pod trimmed
2 tablespoonsolive oil
2 tablespoonsbutter
2 clovesgarlic
1 bunchscallions (white and tender green parts); trimmed and cut diagonally into pieces
2 ribsCelery trimmed and cut diagonally into pieces
1green Bell pepper washed; seeded and cut into strips
1red Bell pepper washed; seeded and cut into strips
4Plum tomato washed; seeded and diced
salt to taste
freshly ground Black pepper to taste
Parmesan cheese grated
fresh Basil to garmish


1 Fill a large pot with salted water and bring to a boil. Blanch the fava beans for 3 minutes, remove from boiling water with a slotted spoon and plunge into ice water to halt the cooking process. Drain; let the beans cool slightly, then peel the outer skin from each bean and set aside.
2 Once the fava beans have been removed from the pot, blanch the asparagus, broccoli and sugar snap pea pods for one to two minutes or until tender-crisp. Plunge into ice water to stop the cooking process; drain and set aside.
3 Heat a large skillet over medium-high heat, add the oil and butter. Saute the garlic until fragrant. Add the scallions, celery, peppers and plum tomatoes and saute until tender-crisp, or about 8 minutes.. Add the fava beans, asparagus, broccoli and pea pods and gently toss with the scallions, celery, peppers and tomatoes; heat through.
4 Transfer to a serving dish or platter; Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve.


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