Microwave green beans separately for 4 minutes each, then let sit 2 minutes before removing from microwave; drain beans and set aside.
Place pine nuts on a plate and microwave for 3 minutes, stirring halfway through, or until lightly toasted; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat and cook garlic cloves, minced, 30 seconds. Add shallots, thinly sliced, to pan and cook 2 minutes. Stir in green beans, salt and black pepper, and cook 2 minutes or until heated through.
Remove from heat and stir in 1/4 cup reduced-fat red wine vinaigrette; sprinkle with pine nuts and serve immediately.