Zucchini and Green Beans with Green Sauce
:) 23
23
Ingredients
| For the green sauce: | |||
| ⅓ | cup |
basil
freshly packed |
* |
| 2 | tablespoons |
italian parsley
freshly packed |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
capers
drained |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | small |
garlic cloves
peeled, or to taste |
* |
| 2 ½ | tablespoons |
olive oil, extra-virgin
|
|
| For the vegetables: | |||
| 1 | tablespoon |
olive oil
|
|
| 12 | ounces |
zucchini
halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips |
|
| 1 | pound |
green beans
stem end trimmed |
|
| 3 | tablespoons |
water
|
|
| 3 | tablespoons |
parsley leaves
for garnish |
|
Directions
To make green sauce:
Put first 7 ingredients in processor blend until finely chopped.
With processor running, gradually add olive oil.
Process until coarse purée forms.
Season green sauce with salt and pepper.
It can be made 1 day ahead. Cover and refrigerate.
To make vegetables:
Heat oil in large nonstick skillet over medium-high heat.
Add vegetables, stir until coated with oil.
Sprinkle with salt and 3 tablespoons water.
Cover, cook vegetables until almost crisp-tender, stirring occasionally, 4 minutes.
Uncover, cook until vegetables are just tender, about 2 minutes.
Stir in green sauce to coat vegetables generously.
Season with salt and pepper.
Transfer to serving bowl.
Garnish with parsley.
Serve warm or chilled.
Nutrition Facts
Serving Size 130g (4.6 oz)Amount per Serving
Calories 9672% of calories from fat
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 108mg
5%
Total Carbohydrate
2g
2%
Dietary Fiber 3g
13%
Sugars g
Protein
4g
Vitamin A 16%
•
Vitamin C 37%
Calcium 4%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
