Ribbons Of Summer Squash With Sage Pesto Native American
Recipe: #18687
April 29, 2015
Categories: Side Dishes, Pine Nut, Native American, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, more
"Loretta Barrett Oden. modern native american cook adapted for my tastes the pesto makes alot so you can cut the amounts but this is a fast simple dish so you can make it often in the summer"
Original is 4 servings
Ingredients
- SAGE PESTO
-
-
-
-
-
-
-
-
- MIX
-
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (430.9 g)
- Calories 849.1
- Total Fat - 62.6 g
- Saturated Fat - 7.4 g
- Cholesterol - 1 mg
- Sodium - 704.9 mg
- Total Carbohydrate - 63.8 g
- Dietary Fiber - 15.2 g
- Sugars - 9.5 g
- Protein - 20.6 g
- Calcium - 165.7 mg
- Iron - 6.7 mg
- Vitamin C - 91.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a food processor, blend pesto (can use blender, but if like mine why bother hehehehe)
Step 2
In pan, heat oil, add corn, squash add beans.
Step 3
Add 2 tablespoons pesto, toss until heated, dont overcook.
Step 4
Add tomatoes and onion.
Tips
No special items needed.
0 Reviews
You'll Also Love
