Welcome!
You're one step away from building your shopping list. Log in to get started
Green Bean and Feta Sauté with Lemon
Serves 4
Time 20 min
Serve this lively, colorful veggie combo over cooked pasta, rice or orzo.
Special Diets:
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 pound green beans, cut in 1-inch lengths
- 1/2 medium yellow onion, chopped
- 1 medium red bell pepper, sliced
- 1/2 teaspoon crushed red chile flakes
- 1/2 cup artichoke hearts packed in water, drained and quartered
- 1/4 cup vegetable broth or water
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- 1 tablespoon lemon juice
- 1/3 cup diced feta cheese
- 2 tablespoons chopped Kalamata olives
Method
Heat oil in a skillet over medium heat.
Add green beans, onion, red pepper and red chile flakes and cook until the vegetables soften, about 3 minutes.
Add artichoke hearts, vegetable stock and cornstarch mixture and bring to a simmer.
Cook until the sauce has thickened and the vegetables are cooked through, about 3 minutes.
Remove from the heat and stir in lemon juice, feta and olives.
Nutritional Info:
Per serving: 300 calories (60 from fat), 7g total fat, 2.5g saturated fat, 10mg cholesterol, 300mg sodium, 45g carbohydrates (11g dietary fiber, 8g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 pound green beans, cut in 1-inch lengths
- 1/2 medium yellow onion, chopped
- 1 medium red bell pepper, sliced
- 1/2 teaspoon crushed red chile flakes
- 1/2 cup artichoke hearts packed in water, drained and quartered
- 1/4 cup vegetable broth or water
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- 1 tablespoon lemon juice
- 1/3 cup diced feta cheese
- 2 tablespoons chopped Kalamata olives