Best 5 Pesto With Summer Squash Saute Recipes
Indulge in the symphony of flavors that is pesto with summer squash sauté, a tantalizing dish that captures the essence of summer's bounty. This vibrant recipe features a medley of fresh ingredients, including tender summer squash, aromatic basil, nutty pine nuts, and tangy Parmesan cheese. United in a vibrant green pesto sauce, these elements create a harmonious balance of flavors and textures, promising a culinary delight.
As a versatile dish, pesto with summer squash sauté offers endless possibilities. Whether you're looking for a light and refreshing appetizer, a satisfying main course, or a flavorful addition to your next picnic spread, this recipe has you covered. Enjoy it as a simple yet elegant pasta dish, toss it with grilled chicken or fish, or spread it on toasted bread for a quick and easy snack.
With its vibrant green hue and irresistible aroma, this pesto is a visual and olfactory masterpiece. The sautéed summer squash adds a delightful sweetness and texture, while the pesto sauce provides a burst of herbaceous, nutty, and cheesy goodness. Each bite is a harmonious blend of flavors and textures, leaving you craving more.
So, embark on a culinary journey with this delectable pesto with summer squash sauté. Gather your ingredients, prepare your taste buds, and let the symphony of flavors dance on your palate.
ROASTED ZUCCHINI & PESTO
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Squash Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degrees F.
- Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.
Nutrition Facts : Calories 109 calories, Carbohydrate 7.6 g, Cholesterol 2.5 mg, Fat 7.8 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 114 mg, Sugar 5 g
ORZO WITH SUMMER SQUASH AND PESTO
There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 4 to 5
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
- When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams
PESTO WITH SUMMER SQUASH SAUTE
This is another way I like to prepare the zucchini that is so plentiful now. Yellow squash, or a combination of both, can also be used.
Provided by shelbyrose
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the pesto, place the basil, garlic, two tablespoons olive oil, walnuts and parmesan cheese in a food processor.
- Pulse until a coarse paste forms; set aside.
- Heat the one tablespoon of olive oil in a skillet.
- Add the squash, onion and mushrooms.
- Cook until just soft.
- Toss in the pesto.
- Check the seasonings.
- Serve warm.
Nutrition Facts : Calories 140.2, Fat 12, SaturatedFat 1.8, Cholesterol 1.1, Sodium 23.4, Carbohydrate 7.3, Fiber 2.3, Sugar 4.1, Protein 3.1
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
FAST SUMMER SQUASH SAUTE
"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose fresh, young summer squash for the best flavor and texture.
- If you don't have a food processor, you can chop the squash and basil by hand.
- Use a variety of nuts in your pesto, such as pine nuts, walnuts, or almonds.
- Add a little lemon juice to the pesto for a brighter flavor.
- Serve the pesto with your favorite pasta, grilled chicken, or fish.
Conclusion:
Pesto with Summer Squash Sauté is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up fresh summer squash, and it's also a healthy and flavorful addition to your favorite meals. So next time you're looking for a quick and easy meal, give this recipe a try.
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