Sautéed Green Beans & Tomatoes
1 1/4 pounds
fresh green beans, trimmed
Blanch green beans in simmering, lightly salted water for 3 minutes or until slightly tender yet firm. Remove green beans and immediately submerge in ice water to chill thoroughly. This step halts the cooking process allowing vegetables to retain their crispness and color.
Place olive oil in a large sauté pan over medium heat. Add shallot and garlic, sauté until translucent. Add blanched green beans; sauté for 3 minutes while stirring. Add tomatoes and sauté for 1 minute. Season with salt and fresh ground black pepper. Transfer to a warm serving platter or bowl to serve.
Per Serving: 62 Calories; 1g Fat (17.0% calories from fat); trace Saturated Fat; 3g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fat.
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