Bring 1/2 inch of water to boil in 10 inches covered nonstick skillet. Add green beans; simmer, covered over medium-low heat until tender-crisp, about 8 mins. Drain in colander.
Heat oil in skillet over med. Heat. Add shallots & sugar; cook until softened & golden, about 2 mins. Add salt, pepper and green beans. Cook, stirring until heated through, about 2 mins.
Remove skillet from heat & stir in lemon zest & basil. Spoon onto serving plate. Garnish with lemon wedges, if desired & serve immediately.
Originally Submitted
1/9/2011
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