Sautéed Haricots Verts with Baby Red Potatoes and Lemon Zest

Sautéed Haricots Verts with Baby Red Potatoes and Lemon Zest

recipe by

260
calories
8
ingredients
4
servings
3.521

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Ingredients

1 1/4 lbs red potato baby, – unpeeled and left whole
1 tbsp sea salt for the blanching water
8 ozs green beans or haricots verts, – stem ends trimmed and cut in half
3 tbsps olive oil
1/2 lemon peel zest with vegetable hand-peeler and cut in 1/8” julienne strips
1 tsp sea salt to taste
ground black pepper freshly, to taste

Nutrition Facts

260
calories
16
g fat
3
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 7
SmartPoints: 9