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String Beans & Summer Squash
String Beans & Summer Squash
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From: EatingWell Magazine, July/August 2012
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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 ½-inch slices
- 2 medium cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup reduced-sodium chicken broth or vegetable broth
- 1 teaspoon dried marjoram or 2 teaspoons fresh chopped
Preparation
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Active
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Ready In
- 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.
- Serving size: about ¾ cup
- Per serving: 59 calories; 3 g fat(0 g sat); 3 g fiber; 8 g carbohydrates; 2 g protein; 41 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 635 IU vitamin A; 17 mg vitamin C; 45 mg calcium; 1 mg iron; 145 mg sodium; 273 mg potassium
- Nutrition Bonus: Vitamin C (28% daily value)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, ½ fat
