Vegetarian

Summer Squash with Tomatoes, Pesto and Cannellini Beans is for Dinner.

Summer Squash with Tomatoes, Pesto and Cannellini Beans takes 10 minutes to prepare.

Summer Squash with Tomatoes, Pesto and Cannellini Beans takes 10 minutes to cook.

Summer Squash with Tomatoes, Pesto and Cannellini Beans makes 2 servings.

The ingredients for Summer Squash with Tomatoes, Pesto and Cannellini Beans are:

Summer Squash Dish
1T olive oil
1 onion, halved, then sliced
I medium summer squash cut into rounds (try to keep them all the same size for even cooking)
1 cup cherry tomatoes halved or quartered depending on how big they are
1/4 pesto sauce (see recipe below)
1 can cannellini beans, drained and rinsed

Pesto Sauce
2 c. fresh basil leaves, washed and dried
4 garlic cloves, peeled and chopped
1 c. walnuts or pine nuts
3/4 - 1 c. olive oil
1 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
salt and pepper

Here is how you make Summer Squash with Tomatoes, Pesto and Cannellini Beans:

Pesto SauceCombine basil, garlic, and nuts in a food processor and process until chopped. Leave the motor running and slowly pour in the olive oil. Shut the motor off. Add the cheeses and salt and pepper. Process briefly to combine to the desired consistency. Pour into ice cube trays and freeze. Once frozen, pop them out and sore in freezer bag.Summer Squash DishMakes 2.5 servings.1) Slice the onion into half moon slices, set aside, slice the squash so it is ready.2) Put the 1 T olive oil in a 10-12" skillet on medium high heat until shiny.3) Add the onion to the oil and saute until soft and translucent.4) While the onions are cooking, halve the cherry tomatoes and drain the beans.5) Once the onions are soft, add the squash. Saute 5 minutes or until the rounds start to soften and turn darker. Stir every few minutes.5) Add the tomatoes and heat until they soften.6) Add the pesto sauce and beans. Stir to coat. Serve immediately. Stores well in the fridge for 1-2 days.Number of Servings: 2.5Recipe submitted by SparkPeople user POCKET2003.

The nutritional information for Summer Squash with Tomatoes, Pesto and Cannellini Beans is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 340.7

• Total Fat: 16.2 g
• Cholesterol: 8.0 mg
• Sodium: 641.1 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 10.4 g
• Protein: 14.3 g

The dietary needs meet for Summer Squash with Tomatoes, Pesto and Cannellini Beans is Vegan