YELLOW SQUASH WITH HAZELNUTS AND PECORINO
Tender yellow squash is sauteed with hazelnuts and then topped with marjoram and shaved Pecorino Romano cheese. Serve as a side dish with chicken or fish, or stir it into short pasta, such as penne.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high. Add squash and hazelnuts and cook, stirring frequently, until squash is tender but not soft and hazelnuts are toasted, about 7 minutes. Add lemon juice and marjoram and toss to combine. Transfer to a platter and top with cheese.
Nutrition Facts : Calories 163 g, Fat 13 g, Fiber 3 g, Protein 5 g
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