Spaghetti-Style Green Beans

Spaghetti-Style Green Beans might be a good recipe to expand your side dish repertoire. This recipe serves 6 and costs $1.77 per serving. One serving contains 138 calories, 4g of protein, and 9g of fat. This recipe from Foodnetwork requires ricotta salata cheese, olive oil, garlic, and kosher salt. 199 people were impressed by this recipe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a solid spoonacular score of 79%. Spaghetti With Pancetta, Green Beans, And Basil, Country-style Green Beans, and Southern-Style Green Beans are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 14.5-ounce can cherry tomatoes

3 fresh basil leaves, torn

2 cloves garlic, minced

Kosher salt

3 tablespoons extra-virgin olive oil

Freshly ground pepper

1/2 cup shaved ricotta salata cheese (about 2 ounces)

1 pound Chinese long beans (or green beans), trimmed

Equipment:

pot

paper towels

sauce pan

frying pan

Cooking instruction summary:

Bring a large pot of salted water to a boil. Add the beans and cook until tender, about 2 minutes. Drain and dry well with paper towels. Heat 2 tablespoons olive oil and the garlic in a medium saucepan over medium heat, stirring, until the garlic just starts browning, about 2 minutes. Stir in the tomatoes, basil, 1 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and bring to a low simmer. Cook, stirring, until the tomatoes start breaking down, 15 to 20 minutes. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beans and stir-fry until slightly browned and hot, 1 to 1 1/2 minutes; season with salt and pepper. Transfer to a platter and top with the tomatoes and ricotta salata. Season with more pepper. Photograph by Ryan Liebe

 

Step by step:


1. Bring a large pot of salted water to a boil.

2. Add the beans and cook until tender, about 2 minutes.

3. Drain and dry well with paper towels.

4. Heat 2 tablespoons olive oil and the garlic in a medium saucepan over medium heat, stirring, until the garlic just starts browning, about 2 minutes. Stir in the tomatoes, basil, 1 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and bring to a low simmer. Cook, stirring, until the tomatoes start breaking down, 15 to 20 minutes.

5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

6. Add the beans and stir-fry until slightly browned and hot, 1 to 1 1/2 minutes; season with salt and pepper.

7. Transfer to a platter and top with the tomatoes and ricotta salata. Season with more pepper.

8. Photograph by Ryan Liebe


Nutrition Information:

Quickview
160k Calories
5g Protein
8g Total Fat
16g Carbs
51% Health Score
Limit These
Calories
160k
8%

Fat
8g
14%

  Saturated Fat
1g
12%

Carbohydrates
16g
5%

  Sugar
6g
7%

Cholesterol
4mg
2%

Sodium
298mg
13%

Get Enough Of These
Protein
5g
10%

Vitamin C
116mg
141%

Vitamin A
3186IU
64%

Folate
91µg
23%

Vitamin E
3mg
20%

Manganese
0.38mg
19%

Vitamin B6
0.35mg
18%

Potassium
554mg
16%

Magnesium
57mg
14%

Vitamin B2
0.2mg
12%

Vitamin K
12µg
12%

Vitamin B1
0.18mg
12%

Fiber
2g
12%

Phosphorus
102mg
10%

Vitamin B3
1mg
9%

Iron
1mg
9%

Copper
0.18mg
9%

Calcium
88mg
9%

Zinc
0.77mg
5%

Vitamin B5
0.49mg
5%

Selenium
3µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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