Pesto Tossed Summer Squash with Fresh Tomatoes & Toasted Pine Nuts
A great dish for summer when vegetables are fresh out of the garden!
2 tablespoons pine-nuts
2 teaspoons olive oil, divided
1 medium sized summer squash, sliced thin
1 large tomato, diced well – juices reserved
Salt and pepper, to taste
3-4 tablespoons pesto (store bought or
make your own) Check label for allergens!
Several basil leaves, sliced thin
2-3 tablespoons shredded Parmesan cheese (optional)
Toast the pine nuts but placing them in an un-greased skillet over medium-high heat for about 3-4 minutes – tossing continually, until a nice light golden brown color. Set aside.
Place the olive oil in the skillet and cook the squash, seasoned with salt and pepper, over medium heat for 2-3 minutes, tossing once during the cook time. Next toss in the tomato and it’s juices. Stir to blend. Increase heat to high and bring to a simmer. Reduce the heat, and continue to simmer for about 7-8 minutes until the squash is tender. Next add in the pesto, and the sliced basil leaves. Toss to coat the vegetables with the pesto, cover and simmer for another 2 minutes.
Serve immediately. Top each serving with a sprinkle of the pine nuts and the Parmesan cheese, if desired.
Serves 4.
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