Sautéed Baby Squash with Basil and Feta

Ingredients

• 4 cups baby pattypan squash, halved (about 18 ounces)
• 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh basil
• 3 tablespoons crumbled reduced-fat feta cheese
• ¹/₈ teaspoon freshly ground black pepper
• ½ teaspoon salt
• 2 cups sliced leek (about 2)
• + 7 more ingredients
• • ½ teaspoon salt
  • 2 tablespoons finely chopped fresh basil
  • 2 cups sliced leek (about 2)
  • ¹/₈ teaspoon freshly ground black pepper
  • 3 tablespoons crumbled reduced-fat feta cheese
  • 1 tablespoon olive oil
  • 4 cups baby pattypan squash, halved (about 18 ounces)

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

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