Pattys Garden of Eating SUMMER SQUASH & WHITE BEAN SAUTE 1 TEASPOON EXTRA-VIRGIN OLIVE OIL 1 MEDIUM ONION, HALVED AND SLICED 2 CLOVES GARLIC, MINCED 1 MEDIUM ZUCCHINI, HALVED LENGTHWISE AND SLICED 1 MEDIUM YELLOW SQUASH, HALVED LENGTHWISE AND SLICED 1 TABLESPOON CHOPPED FRESH OREGANO OR 1 TEASPOON DRIED ¼ TEASPOON SALT ¼ TEASPOON PEPPER 1 15 OR 19 OUNCE CAN CANNELLINI OR GREAT NORTHERN BEANS, RINSED 2 MEDIUM TOMATOES, CHOPPED 1 TABLESPOON RED-WINE VINEGAR 1/3 CUP FINELY SHREDDED PARMESAN CHEESE 1. HEAT OIL IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAT. ADD ONION AND GARLIC AND COOK, STIRRING, UNTIL BEGINNING TO SOFTEN, ABOUT 3 MINUTES. ADD ZUCCINI, SUMMER SQUASH, OREGANO, SALT AND PEPPER AND STIR TO COMBINE. REDUCE HEAT TO LOW, COVER AND COOK, STIRRING ONCE, UNTIL THE VEGETABLES ARE TENDER-CRISP, 3 TO 5 MINUTES. 2. STIR IN BEANS, TOMATOES AND VINEGAR; INCREASE HEAT TO MEDIUM AND COOK, STIRRING, UNTIL HEATED THROUGH, ABOUT 2 MINUTES. REMOVE FROM THE HEAT AND STIR IN PARMESAN. SERVE OVER BROWN RICE
Posted on: Fri, 16 May 2014 19:00:18 +0000
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