Summer Squash & White Bean Sauté (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Summer Squash & White Bean Sauté

http://www.eatingwell.com/recipes/summer_squash_white_bean_saut.html

From EatingWell:  July/August 2008

Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Serve with: Brown rice or bulgur.

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
  2. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

Nutrition

Per serving : 195 Calories; 6 g Fat; 2 g Sat; 4 g Mono; 5 mg Cholesterol; 25 g Carbohydrates; 11 g Protein; 8 g Fiber; 600 mg Sodium; 726 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 plant-based protein, 1 fat

Tips & Notes