Pesto Skillet Supper
2 tbsp olive oil
1 cup summer squash
1 cup zucchini
1 small red onion - quartered
1 cup tomatoes - quartered
1 cup yellow pepper - quartered
1 cup orange pepper - quartered
1 tbsp garlic - minced
½ cup vegetable stock
¼ cup pesto
12 oz sausage - evenly sliced
12 oz canned white beans
¼ tsp red pepper flakes
½ cup parmesan cheese - grated
1
Evenly slice sausage
2
Heat a large skillet to medium heat. Add 1 tablespoon olive oil add sausage and allow to brown. Remove from pan and reserve
3
Add 1 more tablespoon of olive oil, saute onions, zucchini, squash, tomatoes, mushrooms, peppers and cook 5 minutes.
4
Add broth, cover and cook 5 more minutes.
5
Return sausage to skillet and add beans, red pepper flakes and pesto.
6
Cook a few more minutes until all ingredients are warmed.
7
Remove from heat and add 2 tablespoons lemon juice.
8
Garnish with parmesan cheese, basil and serve.
Note
9
If omitting meat add more beans. If omitting beans add cooked pasta or cooked rice.
Ingredients
2 tbsp olive oil
1 cup summer squash
1 cup zucchini
1 small red onion - quartered
1 cup tomatoes - quartered
1 cup yellow pepper - quartered
1 cup orange pepper - quartered
1 tbsp garlic - minced
½ cup vegetable stock
¼ cup pesto
12 oz sausage - evenly sliced
12 oz canned white beans
¼ tsp red pepper flakes
½ cup parmesan cheese - grated
Directions
1
Evenly slice sausage
2
Heat a large skillet to medium heat. Add 1 tablespoon olive oil add sausage and allow to brown. Remove from pan and reserve
3
Add 1 more tablespoon of olive oil, saute onions, zucchini, squash, tomatoes, mushrooms, peppers and cook 5 minutes.
4
Add broth, cover and cook 5 more minutes.
5
Return sausage to skillet and add beans, red pepper flakes and pesto.
6
Cook a few more minutes until all ingredients are warmed.
7
Remove from heat and add 2 tablespoons lemon juice.
8
Garnish with parmesan cheese, basil and serve.
Note
9
If omitting meat add more beans. If omitting beans add cooked pasta or cooked rice.
