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This recipe takes about 10 minutes to cook, once you’ve cut all your vegetables.
It’s a good dish to top pasta or serve with grilled chicken, lean beef, or salmon.
1 lb. summer squash, green and yellow
2 tbsp. olive oil
1 large onion, chopped (about 1 cup)
1 small red bell pepper, chopped
2 tbsp. basil
1 cup cherry tomatoes
2 cloves garlic, chopped
1/2 cup coarsely grated Parmesan cheese (2 tbsp. per serving)
Wash and trim ends of squash. Cut lengthwise and then cut horizontally in half-inch slices. Pieces should be bite-size (they’ll shrink when you cook them).
Heat oil in a deep frying pan. Sauté onion, pepper, and garlic. Add squash and stir, about three minutes until tender. Add basil and whole cherry tomatoes. Stir just until tomatoes are heated and ready to pop, about two to three minutes longer. Sprinkle with Parmesan cheese and serve immediately.
Each serving contains about 149 calories, 10 g fat (3 g saturated fat) 7 mg cholesterol, 176 mg sodium, 11 g carbohydrate, 3 g dietary fiber, 6 g sugars, and 6 g protein.
Putting it over a cup of whole wheat spaghetti adds 174 calories, 1 g fat, O g cholesterol, 4 mg sodium, 37 g carbohydrate, 6 g dietary fiber, 1 g sugars, and 7 g protein.
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