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Vegetable Paella

Low Fat Recipe

Vegetable Paella brimming with healthy vegetables! Cook asparagus, broccoli, bell pepper, zucchini, and onion until onion is crisp-tender, then add tomatoes, salt, saffron, garbanzo beans and peas.

Vegetables in Vegetable Paella


4 cups brown rice, cooked
1 pound asparagus, cut into 2-inch pieces
3 cups broccoli florets
Cooking spray
1 cup chopped red bell pepper
1-1/4 cups chopped zucchini
1/2 cup chopped onion
2 cups chopped tomatoes
3/4 teaspoon salt
1/2 teaspoon saffron threads
2 15-ounce cans garbanzo beans, rinsed and drained
1 10-ounce package frozen peas, thawed

Recipe Directions

Cook asparagus and broccoli in enough boiling water to cover, about 4 minutes or until crisp-tender; drain. Heat cooking spray in 10-inch skillet over medium-high heat.

Cook asparagus, broccoli, bell pepper, zucchini, and onion about 5 minutes, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients.

Cook about 5 minutes, stirring frequently, until hot.

Nutrition Information

Recipe makes 6 servings
Calories: 715; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 0; Total Carbohydrate: 146g; Dietary Fiber: 14g; Protein: 22g; Sodium: 767mg

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