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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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To shave Parmesan cheese into thin slivers, pull a vegetable peeler across the top of a wedge of fresh Parmesan. Ingredients:
1 teaspoon reduced-calorie margarine |
1 large shallot, sliced and separated into rings |
1/2 pound fresh green beans |
1/2 cup canned low-sodium chicken broth, undiluted |
dash of salt |
2 tablespoons shaved fresh parmesan cheese |
Directions:
1. Melt margarine in a small nonstick skillet over medium-high heat. Add shallot; cook 20 minutes or until golden, stirring occasionally. Remove from heat, and set aside.
2. Wash beans; remove ends. Place beans, chicken broth, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 12 to 14 minutes or until beans are tender. Drain beans, and stir in shallot. Transfer to a serving dish, and sprinkle with cheese.
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