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Ingredientes
- 3 Tbsp. butter
- 1 bn green onions, white parts only minced
- 1 lb yellow crookneck squash sliced Salt to taste
- 1 sprg fresh thyme
- 1 1/2 c. water if using fresh beans or possibly 1/2 c. if using frzn beans
- 3/4 lb fresh lima beans or possibly 10 ounce rinsed frzn baby limas
- 2 x ears corn
- 1/2 lb cherry tomatoes
- 1/4 c. torn fresh basil
Direcciones
- Heat butter and green onions in large skillet over medium heat. Cook, stirring occasionally, till onions begin to soften, about 5 min. Add in squash, 1 tsp. salt, thyme, water and fresh lima beans, if using. Cover skillet and increase heat to medium-high. Cook, stirring occasionally, till squash and beans soften, about 15 min.
- While squash is cooking, cut kernels from ears of corn. When squash has softened, add in frzn beans, if using, cherry tomatoes and corn kernels. Scrape cobs with back of knife, adding corn "lowfat milk" to skillet. There should be just sufficient liquid in pan to barely coat vegetables when stirred.
- Cook 5 min and season to taste with salt. Add in basil and serve.
- This recipe yields 6 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 279 | |
| Calories from Fat 57 | 20% |
| Total Fat 6.49g | 8% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 63mg | 3% |
| Potassium 1296mg | 37% |
| Total Carbs 44.23g | 12% |
| Dietary Fiber 12.8g | 43% |
| Sugars 6.45g | 4% |
| Protein 13.83g | 22% |
