Sautéed Baby Squash with Basil and Feta

Sautéed Baby Squash with Basil and Feta
Photo by Becky Luigart-Stayner

Ingredients

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

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.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network