Once you’ve cut up all your vegetables, this recipe will take only 10 minutes to cook. Whether you pair it with pasta, rice or lean beef, salmon or grilled chicken, it’s a healthy warm-weather dish.
The instructions for preparing this 149-calorie, low fat, sauté can be found in the recipe section of the Saint Peter’s Better Health Library.
- 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)