Pesto With Summer Squash Saute Recipes

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.

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.

Steps:

• Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
• Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
• Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
• Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
• Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.

Steps:

• Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
• Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
• Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

Steps:

• Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
• In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.