1 pound fresh green beans, trimmed
1 Tbsp olive oil
2 cloves garlic, minced
8 oz. sliced fresh mushrooms
1 teaspoon finely grated lemon zest
1/4 cup chopped walnuts (Optional: toast lightly in a dry pan over medium heat until fragrant)
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain into colander; rinse green beans under cold water to stop cooking and keep their bright color; drain well. In large nonstick skillet over medium heat saute mushrooms in olive oil until tender and their juices have evaporated, about 8-10 minutes. Stir in green beans; heat through. Top with walnuts, cheese, salt, and pepper to taste.
Serves 6
{ 2 comments… read them below or add one }
Good recipe. I substituted cooking spray for oil and flax seeds for walnuts for lots of Omega-3.
I’d like to share a nutritional label for this recipe:
Calories 147
calories from fat 77
Fat 9g
Carbohydrate 12g
fiber 4g
sugar 2g
Protein 7g
Caloric Ratio: 31% cabs, 52% fat, 17% protein
Glycemic Load: 30
I save the water from drained cooked vegetables, and use it in stock (because of vitamins and flavor.) I also do NOT rinse the vegetables after cooking, as it washes away vitamins.
It’s not only about calories and carbs – micronutrients count too.