Green and Yellow Sauté

Name: Green and Yellow Sauté
Ingredients: 3 tablespoon olive oil; 1 finely chopped scallion; 3 thinly sliced zucchini; ¼ cup dry white wine; 1 cup frozen fava beans; Salt and pepper (to taste); vegetable broth or water (as needed); 1 cup canned corn (drained); A few basil leaves (coarsely chopped)

Alessandra Rovati • Nov 30, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Green and Yellow Sauté

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Servings

Ingredients

3 tablespoon olive oil
1 finely chopped scallion
3 thinly sliced zucchini
¼ cup dry white wine
1 cup frozen fava beans
Salt and pepper to taste
vegetable broth or water as needed
1 cup canned corn drained
A few basil leaves coarsely chopped

Instructions

In a large sauté pan, heat olive oil and sauté scallion and zucchini about 2 to 3 minutes.
Add dry white wine and allow to evaporate. Add frozen fava beans, salt and pepper, and cook on medium-low heat for about 20 minutes, stirring occasionally, adding a little vegetable broth or water, if necessary.
A couple of minutes before serving, add corn and a chopped basil leaves.
Serve as an accompaniment to Risotto with Lemon and Ricotta

Category: RecipesSide Dishes

Diets: PareveVegan

About Alessandra Rovati

Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history.