Ribbons Of Summer Squash With Sage Pesto Native American
Created by dienia b on April 29, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 10m
- Recipe #18687
Ingredients
- SAGE PESTO
- 1/2 cup olive oil
- 1/4 cup garlic, chopped
- 1 cup fresh sage, firmly packed
- 1/2 cup fresh parsley
- 1 cup pine nuts (roasted)
- 1 teaspoon salt
- 1 lemon (juice of)
- 1 tablespoon goat cheese (fresh, mild)
- MIX
- 6.2 ounces zucchini (1 cup, julienned, skin left on)
- 4 1/2 ounces squash (1 cup, yellow crookneck,Julienned, skin on)
- 6 ounces cooked black beans (1 cup, canned)
- 1 cup diced (7 ounce) tomato
- 1 diced (8 ounce) red onion
- 8 ounces frozen corn (1 cup)
- 2 tablespoons oil
How to Make
-
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.
Nutritional Facts
- 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