Saturday, August 10, 2013

Low Carb Sautéed Veggies in a Pesto Cream Sauce

Cooking is not as precise as baking.  Have fun with this recipe and don't be afraid to try different things.  You may love mushrooms, so add more mushrooms! You may hate peppers, so leave them out. 

Servings: 3-4

  • 1 Small Zucchini - cubed
  • 4-5 Button Mushrooms - sliced
  • 1/2 Red Bell Pepper - rough chopped
  • Or any veggies that sauté nicely
  • 1/2 Cup-ish of Cream - enough that your veggies can simmer in it
  • 3-4 Tbs. Pesto Sauce - I get mine at Sam's Club
Rough chop all your veggies so they are about the same size.  This will insure that they will cook about the same fast.  Place your veggies and cream in a frying pan and turn the heat to medium.  Stir and simmer the veggies until they reach your desired tenderness.  Turn the heat off and add the pesto to taste. 



There.  That's it.  You can use this to top eggs, chicken, steak, pasta or potatoes. (ahhh! carbs!) Really tasty and will get you out of the high protein rut of just a salad and grilled meat.  This was my breakfast this morning. Cheesy egg omelet smothered in this delightful sauce!

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