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Green Beans With Hazelnuts And Lemon

vegetables

1 1/2 pounds green beans; trimmed
1 1/2 tablespoons olive oil
1 1/2 teaspoons lemon zest; freshly grated
1/3 cup hazelnuts, dry-roasted; chopped fine

In a kettle of boiling salted water cook beans until just tender, 3 to
8
minutes. Drain beans in a colander and in a large bowl toss while still
hot
with oil, zest, nuts, and salt and pepper to taste. Beans may be made 1
day ahead and chilled, covered. Reheat beans, preferably in a
microwave.

3 carbs per serving (6 - 3)

Cuisine:
"Low Carb"
Source:
"http://www.epicurious.com/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 86 Calories; 7g Fat (63.7%
calories
from fat); 2g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol;
5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit;
1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0

Contributor: Gourmet, November 1995

Yield: 8 servings

Preparation Time: 0:45

NYC Nutrilink: N0^00000,N523^04053,N0^00000,N0^00000

** Exported from Now You're Cooking! v5.66 **



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban