Lemon-Dill Beans & Peas

A very small amount of butter added to the dish at the end softens the lemon sauce and gives the beans a very rich flavor. However you can omit the butter for a tarter, more lemony sauce.

3/4 pound yellow wax beans or green beans, halved crosswise
3/4 pound sugar snap peas, strings removed
3 cloves garlic, minced
2 tablespoons plus 1/4 cup water
1/2 teaspoon cornstarch
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/3 cup minced fresh dill
1-1/2 teaspoons butter
1 teaspoon sesame seeds, toasted

1 In a vegetable steamer, steam the wax beans and sugar snaps until crisp-tender, about 5 minutes.
2 Meanwhile, in a large nonstick skillet, heat the garlic and 2 tablespoons of the water over low heat until the garlic is soft, about 2 minutes.
3 In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of water. Add to the pan along with the lemon zest, lemon juice, and salt, and bring to a boil. Cook, stirring constantly, until the sauce has thickened slightly, about 1 minute.
4 Add the beans and sugar snap peas, and toss to coat. Add the dill, and stir to combine. Remove from the heat and swirl in the butter until melted. Serve sprinkled with toasted sesame seeds. Makes 4 servings

Makes 4 servings.
Per serving: 85 calories, 2.3g total fat (1.1g saturated), 4mg cholesterol, 6g dietary fiber, 16g carbohydrate, 4g protein, 297mg sodium.