Tuscan Skillet Supper

Yield: 4 servings (serving size: 1 1/4 cups)

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

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); sauté 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.

Nutritional Information

Calories:

205 (29% from fat)

Fat:

6.7g (sat 2g,mono 2.8g,poly 1.3g)

Protein:

11.4g

Carbohydrate:

27.1g

Fiber:

4.8g

Cholesterol:

8mg

Iron:

3.4mg

Sodium:

932mg

Calcium:

170mg