Are you looking for a quick, easy, and healthy dinner recipe that's bursting with fresh flavors? Look no further! This Green Beans and Spaetzle recipe is a delightful combination of tender green beans, fluffy spaetzle, and a savory sauce that will leave you wanting more. Perfect for a weeknight meal or a casual weekend dinner, this recipe is sure to become a family favorite. It's a fantastic example of homemade cooking at its best, offering delicious dishes without spending hours in the kitchen. Let's get cooking!
Ingredients:
-
For the Spaetzle:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water or milk
- 1/2 teaspoon salt
- Pinch of freshly grated nutmeg (optional)
-
For the Green Beans:
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
-
For the Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
Making the Spaetzle:
-
In a large bowl, whisk together the flour, eggs, water (or milk), salt, and nutmeg (if using) until a smooth batter forms. The batter should be slightly thicker than pancake batter. Let it rest for at least 15 minutes.
-
Bring a large pot of salted water to a boil. Using a spaetzle maker (or a colander with large holes), press the batter through the holes into the boiling water. If you don't have a spaetzle maker, you can drop spoonfuls of batter into the boiling water.
-
Cook the spaetzle for 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and set aside.
Cooking the Green Beans:
-
While the spaetzle is cooking, heat the olive oil in a large skillet over medium heat.
-
Add the trimmed green beans and cook for 5-7 minutes, or until they are tender-crisp. Season with salt and pepper.
Preparing the Sauce:
-
In the same skillet (after removing the green beans), melt the butter over medium heat.
-
Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
-
Pour in the chicken (or vegetable) broth and bring to a simmer. Stir in the Parmesan cheese and lemon juice until melted and smooth. Season with salt and pepper to taste.
Combining Everything:
-
Add the cooked spaetzle and green beans to the skillet with the sauce. Toss gently to combine and coat everything evenly.
-
Serve immediately. Garnish with extra Parmesan cheese, if desired.
Tips and Variations:
- For a richer flavor, use brown butter instead of regular butter for the sauce.
- Add some sautéed mushrooms or bacon to the sauce for extra depth of flavor.
- To make this a complete protein meal, add some cooked chicken, sausage, or shrimp.
- Feel free to experiment with different herbs and spices. Thyme, rosemary, or oregano would all pair well with this dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 30-40g
This Green Beans and Spaetzle recipe is a perfect example of easy recipes that deliver big on flavor and nutrition. Enjoy this delicious and healthy meal! It's a great option for quick dinner ideas and a testament to the power of simple, homemade cooking. We hope you enjoy this among your best recipes!