November 1, 2009

Sautéed Baby Squash with Basil and Feta

Sautéed Baby Squash with Basil and Feta

Courtesy: Cooking Light

Get fresh flavor in about five minutes with this dish. Quick-cooking baby squash (you can substitute sliced regular squash or zucchini) combines with basil and salty feta for a side that can match all sorts of dishes―try it with everything from grilled salmon to pasta.

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This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.

Yield: 6 servings (serving size: 2/3 cup)

1 tablespoon olive oil
4 cups baby pattypan squash, halved (about 18 ounces)
2 cups sliced leek (about 2)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons crumbled reduced-fat feta cheese
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.

Nutritional Information
Calories:61 (43% from fat)
Fat:2.9g (sat 0.6g,mono 1.6g,poly 0.3g)

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