Adapted from Real Simple, June 2009
- 2 tablespoons olive oil
- 1/4 cup pine nuts
- 2 cloves garlic, sliced or minced
- 1 pound zucchini – you could use any summer squash or combination – (about 2 med.), diced
- 1 red bell pepper, diced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons fresh parsley
- Salt and pepper to taste
Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1 to 2 minutes.
Add the squash, bell pepper and crushed red pepper. Cook, stirring often, until vegetables are tender, 4 to 5 minutes. Sprinkle with parsley, salt and pepper.
Can be served hot, warm, or cold.
Serves 4.
Rehfwitz Recipes 