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Green and Yellow Sauté

  • 4 to 6 ServingsServings


  • 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


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