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
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.