| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 8-10 Servings |
Ingredients
- 1½ pounds trimmed French green beans
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup (8 ounces) whole-milk ricotta, excess liquid drained
- ¼ cup packed fresh flat-leaf parsley leaves, finely chopped, plus more for garnish
- Zest and juice of 1 small lemon
- 2 large shallots, trimmed and thinly sliced
- ¼ cup walnuts, chopped
Instructions
- 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. 2. On a large rimmed baking sheet, toss the green beans with 2 tablespoons oil. Sprinkle with salt and pepper. Spread in an even layer and roast until crisp-tender, about 20 minutes. 3. Meanwhile, in a medium bowl, stir the ricotta, parsley, lemon zest and juice, and a pinch each of salt and pepper. Add more lemon zest and juice, salt, and pepper to taste if desired. 4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat on the Frigidaire Gallery® Induction Cooktop. Add the shallots and a pinch of salt. Cook, stirring frequently, until golden brown and crisp, about 4 minutes. Add the walnuts and cook, stirring frequently, until the nuts are toasted and fragrant, about 1 minute more. 5. Spread the ricotta mixture evenly in a serving dish and top with the green beans. Sprinkle the shallot-walnut mixture on top. Garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 142 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 282 mg |
Reviews
Easy and delicious. Loved the ricotta and lemon