String Beans & Summer Squash
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. Source: EatingWell Magazine, July/August 2012
Ingredients
Directions
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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.
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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.
Nutrition Facts
Serving Size: about 3/4 cup
Per Serving:
59 calories; 2.7 g total fat; 0.4 g saturated fat; 145 mg sodium. 273 mg potassium; 8.2 g carbohydrates; 3 g fiber; 2 g sugar; 2.4 g protein; 635 IU vitamin a iu; 17 mg vitamin c; 41 mcg folate; 45 mg calcium; 1 mg iron; 23 mg magnesium;
Exchanges:
1 vegetable, 1/2 fat
