recipes

21 Ratings
Published June 2010
Ingredients
Sauce verte
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
Vegetables
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-
inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves (for garnish)
Recipe Preparation
Sauce verte
Blend first 7 ingredients in processor until finely chopped. With machine
running, gradually add olive oil. Process until coarse puree forms. Season
sauce verte to taste with salt and pepper. DO AHEAD Can be made 1 day
ahead. Cover and refrigerate.
Vegetables
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables;
stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook
vegetables until almost crisp-tender, stirring occasionally, about 4 minutes.
Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in
enough sauce verte to coat vegetables generously. Season with salt and
pepper. Transfer to bowl. Garnish with parsley and serve.

Nutritional Content
One serving contains the following: Calories (kcal) 115.7 %Calories from Fat
74.4 Fat (g) 9.6 Saturated Fat (g) 1.4 Cholesterol (mg) 0 Carbohydrates (g) 7.1
Dietary Fiber (g) 3.5 Total Sugars (g) 3.2 Net Carbs (g) 3.6 Protein (g) 1.8

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