In this summery recipe for summer squash and green beans, cooking the string beans and summer squash in a little seasoned broth adds flavor with minimal effort. Try any fresh herb you have on hand and swap yellow summer squash for zucchini if you prefer.
6 servings, about 3/4 cup each
Active Time: 25 minutes |
Total Time: 25 minutes
1 tablespoon extra-virgin olive oil
1 pound green and/or yellow wax beans, trimmed and halved
1 large summer squash, halved lengthwise, then cut crosswise into 1/2-inch slices
2 medium cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon dried marjoram or 2 teaspoons fresh chopped
Heat oil in a large skillet over medium-high heat. Add beans, squash, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are beginning to brown, about 3 minutes.
Add broth, cover and reduce the heat to medium. Cook until the beans are tender-crisp, 4 to 5 minutes. Remove from the heat and stir in marjoram.
Per serving :
3 g Fat;
0 g Sat;
2 g Mono;
0 mg Cholesterol;
8 g Carbohydrates;
2 g Protein;
3 g Fiber;
145 mg Sodium;
275 mg Potassium