Posted in Side Dishes, Vegetables

Low Carb and Low Fat

Dean informed me that he is trying to lose some weight and is now on a low fat and low carbohydrate diet.  I was originally going to make pasta primavera tonight as a side dish to our grilled turkey but had to change course as a result of his new diet limitations; so I made vegetable primavera instead.  It is basically the same recipe, I just omitted the pasta and roasted potatoes on the side for Nick and I.  If you want to try this recipe but would like the pasta included, just cook ½ pound (usually a half a box) of pasta and toss at the end with the vegetables and sauce. 


Vegetable Primavera

Serves 4

Prep time: 10 minutes

Cook time: 10 minutes


2 ounces prosciutto

1 clove garlic – minced

1 red bell pepper – cut into 1 inch pieces

2 cups string beans – cut into 1 inch long pieces

1/3 cup water

About 15 stems asparagus – cut into 1 inch pieces

1 small zucchini – coarsely chopped

½ cup white wine

1 tablespoon fresh parsley – minced

½ teaspoon dried marjoram

½ teaspoon dried chervil

¼ teaspoon pepper

¼ teaspoon salt

¾ cup fat free half and half

2 teaspoons cornstarch

1 tablespoon fresh chives – chopped

¼ cup parmesan cheese – grated


  1. Heat a large skillet on medium heat and spray with cooking spray.  Add prosciutto and sauté for about 2 minutes until browned.  Add garlic and cook for 1 minute.
  2. Add bell pepper and string beans and sauté for about 1 – 2 minutes.  Pour water into skillet, cover, and allow the vegetables to steam for about 2 minutes or until.
  3. Uncover skillet, add asparagus and zucchini and allow the water to evaporate.
  4. Add wine, marjoram, chervil, salt and pepper and sauté until wine is absorbed completely.
  5. Remove vegetables from skillet and spoon into a serving bowl.
  6. To make the sauce: stir together half and half and cornstarch in a small bowl.  Pour into skillet and, stirring constantly, cook until mixture is thickened and bubbly.
  7. Remove skillet from heat, stir in parmesan cheese and chives and pour on top of vegetables.
  8. Gently stir sauce into vegetables until combined and serve.

Estimated Values per serving:

Calories = 135                                              Fat = 3 grams

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