Roma Beans, Summer Squash and Basil with Pasta
A quick and easy dinner!
| dish: main|
season: summer, fall
Sauté leeks and garlic in a little olive oil until translucent. Add Roma beans and cover, adding a bit of water if necessary to help steam the beans. Cook about five minutes, then add the squash and minced basil.
Sauté over medium to medium high heat, stirring frequently and adding a bit more oil to prevent sticking. Remove from heat when squash and beans are cooked and squash is slightly browned in places. Toss with freshly grated parmesan. Serve over cooked pasta.