Summer Squash Sauté
Try this dish over pasta, or serve with grilled chicken, lean beef or salmon. This recipe takes about 10 minutes to cook, once you’ve cut all your vegetables.
(Serves 4)
Summer Squash Sauté Ingredients
- 1 pound summer squash, green and yellow
- 2 T olive oil
- 1 large onion, chopped (about 1 c.)
- 1 small red bell pepper, chopped
- 2 T basil
- 1 c. cherry tomatoes
- 2 cloves garlic, chopped
- 1/2 c. coarsely grated Parmesan cheese (2 T per serving)
Directions
Wash and trim ends of squash. Cut lengthwise and then cut horizontally in 1/2-inch slices. Pieces should be bite-size (they’ll shrink when you cook them).
Heat oil in a deep frying pan over medium-high heat. Sauté onion, pepper and garlic. Add squash and stir, about 3 minutes until tender. Add basil and whole cherry tomatoes. Stir just until tomatoes are heated and ready to pop, about 2 to 3 minutes longer. Remove from heat. Sprinkle with Parmesan cheese and serve immediately.
Amount per serving: 149 calories, 10 g fat (3 g saturated fat), 7 mg cholesterol, 176 mg sodium, 11 g carbohydrate, 3 g dietary fiber, 6 g sugars, and 6 g protein.
Putting it over a cup of whole-wheat spaghetti adds 174 calories, 1 g fat, 0 g cholesterol, 4 mg sodium, 37 g carbohydrate, 6 g dietary fiber, 1 g sugars, and 7 g protein.
