Wax Beans with Bell Peppers and Lemon Recipe
Cook Time: 15 Minutes
Phase: Phase 1
12 oz Wax Beans
0 2/3 tbsp Butter
2 tsp Extra Virgin Olive Oil
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
0 1/2 tsp Salt
1 tbsp Lemon Peel
2 tsp Fresh Lemon Juice
0 1/8 tsp Black Pepper
5 leaves Basil
DIRECTIONSThis yellow, red and green dish makes the most of summer's bounty. Serve it with any simply prepared meat, poultry or fish dish.
- Bring a medium pot of salted water to a boil. Add wax beans and simmer until just tender, about 3 minutes. Drain; plunge beans into a large bowl of cold water to stop the cooking. Drain again.
- Core and de-seed the bell pepper then cut into 1-inch squares. Zest the lemon. Set aside.
- Heat butter and oil in a large skillet over high heat. Add bell peppers and sauté until wilted, about 4 minutes. Add beans, salt, lemon zest, lemon juice and pepper; sauté until beans are crisp-tender and lightly browned, about 4 minutes. Serve hot topped with basil leaves.
This recipe was created for Atkins by Courtney Thorne-Smith.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.