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Ingredients

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Directions

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  • In a medium saucepan cook carrot, covered, in a small amount of boiling salted water for 3 minutes. Add the peas. Return to boiling; reduce heat. Cook about 5 minutes more or until carrot and peas are crisp-tender. Drain well. Remove carrot and peas from saucepan; set aside.

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  • In the same saucepan cook mushrooms and green onion in hot butter until tender. Stir in basil, salt, and pepper. Return carrot and peas to saucepan; heat through.

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Instructions Checklist
  • Makes 6 servings.

Nutrition Facts

69 calories; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 5 mg cholesterol; 171 mg sodium. 226 mg potassium; 9 g carbohydrates; 3 g fiber; 4 g sugar; 4 g protein; 2041 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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