ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Beans Parmesan

Yield 2 servings.
To shave Parmesan cheese into thin slivers, pull a vegetable peeler across the top of a wedge of fresh Parmesan.


  • 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

Nutrition Information

  • calories 67
  • caloriesfromfat 35 %
  • fat 2.6 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.9 g
  • carbohydrate 8.8 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 171 mg
  • calcium 0.0 mg

How to Make It

  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.

Cooking Light Light Cooking for Two