Pesto-Tossed Summer Squash with Fresh Tomato
2 Tbsp pine nuts
2 tsp Vera Jane's Extra-Virgin Olive Oil
1 medium summer squash, sliced thin diagonally
Salt and pepper to taste
1 large tomato, diced, juices reserved
3 to 4 Tbsp Whole in the Wall Pesto
Several basil leaves, sliced thin
2 to 3 Tbsp Parmigiano-Reggiano (optional)
Toast the pine nuts in an ungreased skillet over medium-high heat for about 3 to 4 minutes, tossing continually, until a light golden brown. Set aside.
Place the olive oil in skillet and cook squash, seasoned with salt and pepper, over medium heat for 2 to 3 minutes, tossing once during the cooking time. Next toss in the tomato and its juices. Stir gently to blend. Increase heat to high and bring to a boil. Reduce the heat, and continue to simmer for about 7 to 8 minutes until the squash is tender. Next add in the pesto, toss to coat. Top each serving with basil slices and pine nuts. Garnish with Parmigiano-Reggiano if desired. Serve immediately.
Makes 4 servings
Prep Time: 10 Minutes
Cook Time: 15
Per serving: 147 calories; 13g total fat; 3g saturated fat; 5mg cholesterol; 168mg sodium; 5g total carbohydrates; 1g dietary fiber; 5g protein;
Allergy Warning: Contains milk and other nuts