Sautéed Baby Squash with Basil and Feta

This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash

Ingredients

• 1 tablespoon olive oil
• 4 cups baby pattypan squash, halved (about 18 ounces)
• 2 cups sliced leek (about 2)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons crumbled reduced-fat feta cheese $
• 2 tablespoons finely chopped fresh basil

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.