Green Beans Parmesan

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


2 servings.

Recipe from

Oxmoor House

Nutritional 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


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


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.

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,

Oxmoor House

January 1995
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