SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 340.7
  • Total Fat: 16.2 g
  • Cholesterol: 8.0 mg
  • Sodium: 641.1 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 14.3 g

View full nutritional breakdown of Summer Squash with Tomatoes, Pesto and Cannellini Beans calories by ingredient
Report Inappropriate Recipe

Summer Squash with Tomatoes, Pesto and Cannellini Beans

Submitted by: POCKET2003

Introduction

This is a really colorful and flavorful vegetarian main dish that uses lots of summer vegetables. Make the pesto sauce during basil season and store in the freezer for quick, year-round summery suppers. This is a really colorful and flavorful vegetarian main dish that uses lots of summer vegetables. Make the pesto sauce during basil season and store in the freezer for quick, year-round summery suppers.
Number of Servings: 2

Ingredients

    Summer Squash Dish
    1T olive oil
    1 onion, halved, then sliced
    I medium summer squash cut into rounds (try to keep them all the same size for even cooking)
    1 cup cherry tomatoes halved or quartered depending on how big they are
    1/4 pesto sauce (see recipe below)
    1 can cannellini beans, drained and rinsed

    Pesto Sauce
    2 c. fresh basil leaves, washed and dried
    4 garlic cloves, peeled and chopped
    1 c. walnuts or pine nuts
    3/4 - 1 c. olive oil
    1 c. freshly grated Parmesan cheese
    1/4 c. freshly grated Romano cheese
    salt and pepper

Directions

Pesto Sauce
Combine basil, garlic, and nuts in a food processor and process until chopped. Leave the motor running and slowly
pour in the olive oil. Shut the motor off. Add the cheeses and salt and pepper. Process briefly to combine to the desired consistency. Pour into ice cube trays and freeze. Once frozen, pop them out and sore in freezer bag.

Summer Squash Dish
Makes 2.5 servings.
1) Slice the onion into half moon slices, set aside, slice the squash so it is ready.
2) Put the 1 T olive oil in a 10-12" skillet on medium high heat until shiny.
3) Add the onion to the oil and saute until soft and translucent.
4) While the onions are cooking, halve the cherry tomatoes and drain the beans.
5) Once the onions are soft, add the squash. Saute 5 minutes or until the rounds start to soften and turn darker. Stir every few minutes.
5) Add the tomatoes and heat until they soften.
6) Add the pesto sauce and beans. Stir to coat. Serve immediately. Stores well in the fridge for 1-2 days.

Number of Servings: 2.5

Recipe submitted by SparkPeople user POCKET2003.






Great Stories from around the Web


Rate This Recipe