This simple recipe can be served hot or at room temperature. Toss any leftovers in salads as a nice healthy addition.

INGREDIENTS | SERVES 4
Carb Level: Low

• 1 pound fresh green beans, ends trimmed, cut into 1-inch pieces
• 2 teaspoons minced fresh rosemary
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 tablespoon, plus ½ teaspoon kosher salt
• Freshly cracked black pepper, to taste

1. Fill a medium-sized saucepan with cold salted water and bring to a boil over high heat.

2. Add the beans and cook until they are a vibrant green, just about 4 minutes.

3. Drain the beans and transfer to a large bowl. Add the remaining ingredients and toss to coat evenly. Serve warm or at room temperature.

Per serving: