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    4 pt. Tuscan Skillet Supper


    Source of Recipe


    "Cooking Light, June 1998, p.136"

    List of Ingredients




    2 teaspoons olive oil
    1 cup chopped zucchini
    1/2 cup sliced onion
    1/2 cup sliced celery
    1/2 cup diced red bell pepper
    1 teaspoon dried oregano
    2 garlic cloves -- minced
    1 cup diced tomato
    1 (15-ounce) can cannellini beans or other white beans -- rinsed and drained
    2 rosemary sprigs
    1 cup chopped spinach
    1/2 cup (2 ounces) shredded part-skim Mozzarella
    cheese
    1/2 teaspoon salt
    1/8 teaspoon black pepper

    Recipe



    Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); sautŽ 2 minutes. Stir in tomato, beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts and cheese begins to melt. Discard rosemary.

    Serving Size: 1 1/4 cups

 

 

 

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