1/4 cup water
2 teaspoons minced garlic
2 packages (10 ounces each) frozen Italian green beans, thawed
1 can (14 1/2 ounces) diced tomatoes
1/2 teaspoon salt
1/2 teaspoon dried lemon peel or 1 teaspoon grated fresh lemon zest
1 tablespoon store-bought pesto
1 In a large skillet, bring the water and minced garlic to a boil over medium heat. Cook until the garlic is tender and the water has evaporated, about 3 minutes.
2 Add the green beans, tomatoes, salt, and lemon peel, and cook until the beans are tender and the sauce has reduced slightly, about 7 minutes. Stir in the pesto and serve hot. Makes 4 servings
2.3g total fat (0.5g saturated),
5g dietary fiber,
Good source of: calcium, fiber, magnesium, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E
Store-bought pesto is a great ingredient to keep around for an easy boost to the flavor of pasta sauces, soups, stews, mashed potatoes, salad dressings, or a vegetable side dish such as these Italian beans. Although store-bought versions of this delicious basil, cheese, and garlic sauce are no lightweights in the fat department, just 1 tablespoon will make a significant flavor contribution to a dish.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.