Sautéed Baby Squash with Basil and Feta
Sauteed Baby Squash with Basil and Feta - baby pattypan squash is sauteed and then tossed with fresh basil and feta cheese.
Servings 6 servings
Calories
Ingredients
- 1 tablespoon olive oil
- 4 cups baby pattypan squash halved (about 18 ounces)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons crumbled reduced-fat feta cheese
- 2 tablespoons finely chopped fresh basil
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Add oil to pan, swirling to coat; heat 20 seconds.
- Add squash 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.
Notes
adapted from Cooking Light April 2008