Sunday, March 11, 2012
Vegetables are so tasty alone but embellished with lemon and nuts makes them more like a special treat. Tastes & Treasures cookbook has a wonderful recipe for Herb-Roasted Vegetables thanks to The Cottage Place in Flagstaff. El Tovar at the Grand Canyon also gave us their recipe for Melange of Sauteed Vegetables. Try them all.
Green Beans with Lemon and Nuts
1 1/2 pounds green beans, trimmed and cut diagonally into 1/2 inch pieces
2 garlic cloves, peeled
1/4 cup toasted pine nuts or pecans
2 tablespoons finely chopped fresh Italian parsley
Finely grated zest and juice of 1 large lemon
4 teaspoons extra-virgin olive oil
Salt and pepper to taste
Cook beans and garlic cloves in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes. Drain.
Finely mince garlic cloves, transfer minced garlic and drained beans to a bowl and toss with nuts, parsley, zest, oil, salt and pepper to taste.
Makes 8 servings.
Approximate values per serving: 70 calories, 5 g fat, 0 cholesterol, 3 g protein, 7 g carbohydrates, 3 g fiver, 6 mg sodium, 64 percent calories from fat.