Summer Squash with Tomatoes, Pesto and Cannellini Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Summer Squash Dish1T olive oil1 onion, halved, then slicedI 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 are1/4 pesto sauce (see recipe below)1 can cannellini beans, drained and rinsedPesto Sauce2 c. fresh basil leaves, washed and dried4 garlic cloves, peeled and chopped1 c. walnuts or pine nuts3/4 - 1 c. olive oil1 c. freshly grated Parmesan cheese1/4 c. freshly grated Romano cheesesalt and pepper
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.
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.
Nutritional Info 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
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