Spaghetti-Style Green Beans
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 170
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 7
- Sodium
- 565
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
Kosher salt
1 pound Chinese long beans (or green beans), trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 14.5-ounce can cherry tomatoes
3 fresh basil leaves, torn
Freshly ground pepper
1/2 cup shaved ricotta salata cheese (about 2 ounces)
Directions
- 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.