6 SERVINGS DAIRY-FREE 30 MINUTES Corn has always been one of the most important foods in the Native American diet. Here, its combined with summer squash, beans and fresh tomatoes. PESTO: In food processor or blender, combine all pesto ingredients and process until smooth. Set aside. In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping tablespoon of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes. Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on side. PER SERVING: 119 CAL.; 5G PROT.; 6G TOTAL FAT (1G SAT. FAT); 15G CARBS.; 0 CHOL.; 245MG SOD,; 4G FIBER. Recipe by: Vegetarian Times, October, 1998, page 44
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 164 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 36.1mg||1 %|
|Potassium 1012.6mg||27 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 37.7g|
|Protein 8.2g||12 %|
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Calories per serving: 337
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