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RECIPES/Sides
Lemon Basil Squash Ribbons
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Recommended Servings
4-5
COOKING
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INGREDIENTS
Olive Oil for pan
1 Large Yellow Onion sliced into half-moons
4 Large Garlic Cloves thinly sliced
3 Tablespoons White Wine (approximately, I just put in a good splash or two)
3 Medium Yellow Squash thinly sliced lengthwise (about 5 cups sliced)
¼ Cup Basil leaves thinly sliced
Juice from ½ a large Lemon
Sea Salt and Black Pepper to Taste
Instructions
Heat a large sauté pan over medium heat. Coat the pan with a little olive oil, add the onions and sauté until they are translucent (about 5 minutes), then add the garlic and sauté until the onions are beginning to brown slightly (about another 2-3 minutes). Add the white wine to deglaze the pan, and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the squash to the pan, tossing to combine with the onions (keep in mind that because the squash is very thin it cooks very quickly). Add the basil and lemon juice, toss well to combine. Remove from heat, and add salt and pepper to taste. Voila!
RECIPE FACTS

Servings: 4-5

Nutritional information per serving

No nutrition information available

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