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Recipe Summary

total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Makes 6 servings.

Nutrition Facts

69 calories; fat 3g; cholesterol 5mg; saturated fat 1g; carbohydrates 9g; mono fat 1g; insoluble fiber 3g; sugars 4g; protein 4g; vitamin a 2040.8IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 20.2mcg; sodium 171mg; potassium 226mg; calcium 20.2mg; iron 1.1mg.
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