In this easy vegetable side recipe, green beans are tossed with crispy bits of pancetta, shallot and whole-grain mustard after cooking. If you can't find pancetta, bacon is a perfect alternative.

Green Beans and Pancetta with Whole-Grain Mustard Dressing

Serves 6

Serving size: About 3/4 cup

Active Time: 20 minutes

Total Time: 30 minutes

1/2 cup chopped pancetta (about 2 ounces)

2 tablespoons chopped shallot

1 1/2 pounds green beans, trimmed

1/2 cup water

1/4 teaspoon salt

2 tablespoons whole-grain mustard

1/4 teaspoon ground pepper

Heat a large skillet over medium heat. Add pancetta and cook, stirring often, until crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Add shallot and green beans to the pan. Cook, stirring, until fragrant, 1 to 2 minutes. Add water and salt. Cover and cook until the beans are tender and the water has evaporated, about 8 minutes.

Remove from heat and toss with mustard, pepper and the reserved pancetta. Transfer to a serving dish.

Recipe nutrition: Per serving: 81 calories; 4 g fat (1 g sat, 0 g mono); 7 mg cholesterol; 9 g carbohydrate; 0 g added sugars; 4 g total sugars; 4 g protein; 3 g fiber; 358 mg sodium; 252 mg potassium.

Nutrition Bonus: Vitamin C (24 percent daily value), Vitamin A (16 percent dv)

1/2 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)