From Asparagus to Zucchini

1 ½ lbs. green beans, cooked                           salt and pepper to taste

1 Lg. Garlic clove, diced                                   1 TBSP chopped fresh basil, or 1 tsp dried

1 small onion, thinly sliced                                 1 TBSP chopped fresh parsley, or 1 tsp dried

1 TBSP olive oil                                               2 tomatoes, peeled, seeded, coarsely

                                                                           chopped

Cut beans into 1-inch lengths; set aside.  Sauté garlic and onion in oil in skillet until soft.

Add tomatoes, salt and pepper and cook 2 minutes.  Stir in basil and green beans.  Cover,

reduce heat to low and simmer 3 minutes.  Remove from heat, stir in parsley, and serve immediately.