Wax Beans with Bell Peppers and Lemon Recipe

Name: Wax Beans with Bell Peppers and Lemon
Prep time: 10M
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 12 Wax Beans; 0.67 Butter; 2 Extra Virgin Olive Oil; 1 Sweet Red Peppers; 0.5 Salt; 1 Lemon Peel; 2 Fresh Lemon Juice; 0.13 Black Pepper; 5 Basil

3.9g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.4g

Protein

Fat

2.6g

Fiber

52.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

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

DIRECTIONS

This 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.

Cooking Tip

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