Sauteed green beans and tomatoes, Italian-inspired and weeknight-friendly, comes together in about 15 minutes. Tender-crisp green beans mingle with juicy, garlicky cherry tomatoes, buttery pine nuts, and a squeeze of lemon in this vegan side dish.
It's like the angel hair pomodoro sauce you love, tossed with lightly sauteed, blanched green beans instead of pasta. Incredibly flavorful, versatile, and easy to make with just six ingredients plus a pinch of salt.
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Quick, easy and super delicious!
- Kathy
Ingredients
- Fresh green beans (do not use frozen or canned for this recipe)
- Olive oil
- Fresh garlic
- Cherry or grape tomatoes (or use diced Roma tomatoes)
- Pine nuts (sub chopped walnuts or pistachios, or simply omit)
- Fresh lemon juice (or a splash of red wine vinegar)
- Salt
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make sauteed green beans and tomatoes
- Trim the tough stem ends from the beans.
- Add 1 to 2 inches of simmering water to a large skillet and quickly blanch the green beans.
- Drain, then transfer to a bowl of ice water to stop the cooking. Pat dry.
- Heat the olive oil in the empty skillet over medium heat and saute the garlic until fragrant.
- Add the tomatoes and saute a few minutes until they soften.
- Add the green beans, pine nuts, and a squeeze of lemon juice. Season with salt, toss to coat, and serve.
If you love green beans as much as I do, try my sauteed green beans and mushrooms or cilantro green bean and tomato salad next.
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Love and Veggies,
Amy
📋 Recipe
Sauteed Green Beans and Tomatoes with Garlic and Pine Nuts
Ingredients
- 1 pound fresh green beans
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 dry pint cherry or grape tomatoes, quartered
- 2 Tablespoon pine nuts, (or substitute chopped walnuts or pistachios)
- 1 squeeze lemon juice, (or substitute a splash of red wine vinegar)
- salt, to taste
Instructions
- Trim the green beans by snapping off the stem ends or lining them up on a cutting board and cutting off the stems.1 pound fresh green beans
- Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
- In a large skillet, bring 1 to 2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans.
- Immediately transfer the beans to the bowl of ice water, then drain when cool.
- Heat the oil in a skillet over medium heat. (You can dry and use the same skillet used to cook the green beans.) Add the garlic and stir until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 2 cloves garlic
- Next add the tomatoes to the skillet and saute until soft, about 2 minutes.1 dry pint cherry or grape tomatoes
- Add the green beans to the skillet and toss to heat through, being careful not to overcook.
- Finally, add the pine nuts, a squeeze of lemon juice, and salt, to taste. Transfer to a serving dish and enjoy.2 Tablespoon pine nuts, 1 squeeze lemon juice, salt
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Notes
Nutrition
Nutritional information is an estimation.
Beth Kim says
Pretty good, needed more flavor, I made it with canned fire-roasted tomatoes and added some vegetable broth bullion powder and a wee bit of dried onions, now that I think about it, I also doubled the garlic, but I forgot the pine nuts...oh well!
Susan says
Looks like a fresh easy alternative to traditional green beans. I’ll definitely try this and think I might serve it on Thanksgiving.
Amy Katz says
Thanks Susan! It's a nice alternative to green been casserole for Thanksgiving and Christmas.
Kathy says
Quick, easy and super delicious!
Amy Katz says
I'm so glad you enjoyed it, Kathy! It's one of our favorites.