Yield: 1 servings
|¼ cup||Olive oil|
|2 tablespoons||Minced garlic|
|½ cup||Packed fresh sage leaves|
|¼ cup||Fresh parsley|
|½ cup||Pine nuts; toasted|
|4 teaspoons||Fresh lemon juice|
|1 teaspoon||Vegetable oil|
|\N \N||Thinly sliced lengthwise with|
|\N \N||Mandoline or shredder|
|1 medium||Yellow squash; thinly sliced|
|\N \N||Lengthwise with mandoline or box shredder|
|1 cup||Cooked or canned beans|
|\N \N||(anasazi or Appaloosa or black or|
|1 cup||Chopped fresh tomatoes|
|1 cup||Roasted corn kernels|
|\N \N||Fresh sage leaves; for garnish|
6 SERVINGS DAIRY-FREE 30 MINUTES Corn has always been one of the most important foods in the Native American diet. Here, it's combined with summer squash, beans and fresh tomatoes.
PESTO: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.
In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping tablespoon of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes.
Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on side.
PER SERVING: 119 CAL.; 5G PROT.; 6G TOTAL FAT (1G SAT. FAT); 15G CARBS.; 0 CHOL.; 245MG SOD,; 4G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 44 Converted by MM_Buster v2.0l.