Summer Squash & White Bean Sauté
I am the Leftover Queen...or at least I want to be. I usually make 2-3 meals during the week and then just serve up the left overs until every last bite has been scraped out of the Tupperware. Mostly, I just serve left overs exactly how they were initially prepared. For example, if I made spaghetti with marinara sauce on Monday, we'd be eating the same thing, spaghetti with marinara, on Tuesday...and maybe even Wednesday too. I got a little creative this week, as we had a huge bowlful left of spaghetti noodles that were dying to be swimming in anything but...you guessed it...marinara. Don't get too excited...I still used the marinara...but I just added a little something extra. Here's what I came up with:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1 medium zucchini, halved lengthwise and sliced
- 1 medium yellow squash, halved lengthwise and sliced
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 15- or 19-ounce can cannellini or great northern beans, rinsed
- 2 medium tomatoes, chopped
- 1 tablespoon red-wine vinegar
- Parmesan cheese
- 1-2 cups marinara
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, yellow squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
- Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat.
- Scoop mixture on top of a warm bed of noodles or rice (this would even be great on my favorite, Tofu Shirataki noodles!).
- Pour desired amount of marinara on top of noodles and bean mixture. Sprinkle with Parmesan cheese.