Yellow Summer Squash with Pesto & Pine Nuts

Recipe from: The American Heart Association
Prep: 5 min/Total Time: 20 min/Makes: 4 ½-cup servings

1 Tbsp. pine nuts
1 tsp. olive oil
2 small yellow summer squash (about 4oz. each), cut crosswise into ¼-inch slices
1 14.5oz can no-salt-added diced tomatoes, undrained
¼ tsp. salt
2 Tbsp. prepared pesto
1 Tbsp shredded or grated Parmesan cheese

Put pine nuts in a single layer in a large ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant. Transfer to a small bowl. Pour oil into the same skillet, swirling to coat the bottom. Cook the squash for 1-2 minutes, or until tender-crisp, stirring occasionally. Stir in the undrained tomatoes and salt. Increase heat to medium high and bring to a simmer. Reduce the heat and simmer, covered, for 6-8 minutes, or until the squash is tender. Stir in the pesto. Simmer, covered, for 1 minutes. Pour into a serving bowl. Sprinkle with the pine nuts and Parmesan.

Nutrients per Serving: Calories 93, Total Fat 6.0g, Saturated Fat 1.5g, Polyunsaturated Fat 1.0g, Monounsaturated Fat 3.5g, Cholesterol 3mg, Sodium 268mg, Carbohydrates 8g, Sugars 5g, Fiber 3g, Protein 4g Dietary Exchanges: 1 ½ vegetable, 1 fat