Green bean spaghetti

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 4 servings
Calories 170, total fat 13 G., saturated fats 3 G., proteins 5 G., carbohydrates 13 G., fiber 5 G., cholesterol 7 mg, sodium 565 mg, sugar 6 G.

According to Katie Lee, dinner at the hotel Masseria Il Frantoio Her experience in Italy was one of the best in her life. In this recipe, she attempted to recreate one of the dishes from that evening. It turned out incredibly delicious. Long, thin green beans are served with stewed cherry tomatoes and shavings of ricotta salata (a hard, salty ricotta). The dish resembles spaghetti with meatballs!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g long Chinese green beans (or regular green beans), ends trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 can (400 g) of canned cherry tomatoes
3 fresh basil leaves, torn
0.5 cups of ricotta cheese (about 60 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, ricotta cheese, cherry tomatoes, basil

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the beans and cook until slightly tender, about 2 minutes. Drain and pat dry with paper towels.
In a medium saucepan over medium heat, heat 2 tablespoons olive oil and garlic, stirring, until garlic begins to turn golden, about 2 minutes.

Add tomatoes, basil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst, 15 to 20 minutes.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the beans and cook until heated through and lightly browned, 1 to 1 1/2 minutes. Season with salt and pepper to taste.
Transfer to a serving platter, top with tomatoes and sprinkle with shaved salted ricotta. Season with pepper to taste.

Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.

Categories:

recipe / Healthy eating / Gluten-free dishes / Healthy dinners / Calorie content of prepared meals / Pan / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms