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:
covered percent of daily need
