Sautéed Baby Squash with Basil and Feta
This recipe is courtesy of Cooking Light.
1 tablespoon olive oil
4 cups baby pattypan squash, halved or quartered (about 18 ounces)
2 cups sliced leek (about 2)
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 tablespoons crumbled reduced-fat feta cheese
2 tablespoons finely chopped fresh basil
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.