GREEN TEA MARTINI RECIPE RECIPES

Name: Lemony green beans
Total time: 15 min
Yield: 4
Ingredients: 1 lemon; extra virgin olive oil; 300 g green beans

LEMONY GREEN BEANS | VEGETABLES RECIPE | JAMIE OLIV…

Lemony green beans | Vegetables recipe | Jamie Oliv… image

A splash of lemon juice, a good lug of olive oil and perfect seasoning bring green beans to life

Total Time 15 minutes

Yield 4

Number Of Ingredients 3

Ingredients

1 lemon
extra virgin olive oil
300 g green beans

Steps:

1. Finely grate the lemon zest into a large bowl.
2. Cut the lemon in half and squeeze in the juice from one half.
3. Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
4. Put a pan of salted water on to boil. Meanwhile, trim the the beans.
5. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
6. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

Nutrition Facts : Calories 45 calories, FatContent 3.4 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 1.5 g protein, CarbohydrateContent 2.4 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0.56 g salt, FiberContent 1.7 g fibre

LEMONY GREEN BEANS | VEGETABLES RECIPE | JAMIE OLIV…

Lemony green beans | Vegetables recipe | Jamie Oliv… image

A splash of lemon juice, a good lug of olive oil and perfect seasoning bring green beans to life

Total Time 15 minutes

Yield 4

Number Of Ingredients 3

Ingredients

1 lemon
extra virgin olive oil
300 g green beans

Steps:

1. Finely grate the lemon zest into a large bowl.
2. Cut the lemon in half and squeeze in the juice from one half.
3. Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
4. Put a pan of salted water on to boil. Meanwhile, trim the the beans.
5. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
6. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

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QUICK GREEN PASTA | JAMIE OLIVER RECIPES

Everyone loves pasta – it’s a big hit in my household – so treating it as your best friend and a vehicle for getting extra veg into meals is a really good way to approach things. This recipe is a really typical lunch or dinner for us – think of it as a principle, and flex the veg you use depending on what you’ve got in the fridge and the freezer. You want to use around 500g of veg in total, or more if you’ve got it!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 360 calories per serving

1. Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.
2. Put a large, non-stick, shallow casserole pan on a medium heat.
3. Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.
4. Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.
5. Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.
6. Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes.
7. While everything is ticking away, finely grate the Parmesan.
8. Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you.
9. Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together.
10. I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you’ve got. A little extra grating of Parmesan is always nice, and a big salad on the side.

See details

LEMONY GREEN BEANS | VEGETABLES RECIPE | JAMIE OLIV…

A splash of lemon juice, a good lug of olive oil and perfect seasoning bring green beans to life
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 45 calories per serving

1. Finely grate the lemon zest into a large bowl.
2. Cut the lemon in half and squeeze in the juice from one half.
3. Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
4. Put a pan of salted water on to boil. Meanwhile, trim the the beans.
5. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
6. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

See details

QUICK GREEN PASTA | JAMIE OLIVER RECIPES

1. Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.
2. Put a large, non-stick, shallow casserole pan on a medium heat.
3. Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.
4. Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.
5. Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.
6. Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes.
7. While everything is ticking away, finely grate the Parmesan.
8. Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you.
9. Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together.
10. I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you’ve got. A little extra grating of Parmesan is always nice, and a big salad on the side.

See details

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