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Colorful summer squash sauté

July 13, 2017 | Heather Shannon
whole wheat pasta and vegetables

With summer comes a bounty of fresh fruits and vegetables. This light and healthy dish incorporates a selection of colorful, good-for-you vegetables and it's chock-full of vitamins and fiber. Best of all? It comes together in 10 minutes.

Serve the vegetables as a side dish along with salmon or chicken, or toss them with some whole wheat pasta and serve as the main dish.

Summer Squash Sauté

Servings: 4


  • 1 pound green and yellow summer squash
  • 2 tablespoons olive oil
  • 1 cup onion, chopped 
  • 1 small red bell pepper, chopped
  • 2 tablespoons basil
  • 1 cup cherry tomatoes
  • 2 cloves garlic, chopped
  • ½ cup coarsely grated Parmesan cheese (2 tablespoons per serving)


Wash and trim ends of squash. Cut lengthwise and then cut horizontally in ½-inch slices. Pieces should be bite-size (they'll shrink when you cook them).

Heat oil in a deep frying pan. Saute onion, pepper and garlic.

Add squash and stir. Cook for 3 minutes or until tender.

Add basil and cherry tomatoes. Stir just until the tomatoes are heated and ready to pop, about 2-3 minutes.

Sprinkle with Parmesan cheese and serve immediately.

Nutritional Information

  • 149 calories
  • 10 grams fat
  • 11 grams carbohydrate
  • 3 grams fiber
  • 6 grams protein

Serving the vegetables over one cup whole wheat pasta adds:

  • 174 calories
  • 1 gram fat
  • 37 grams carbohydrate
  • 6 grams fiber
  • 7 grams protein

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