Sautéed Baby Squash with Basil and Feta

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 3 tablespoons feta cheese crumbled reduced-fat
• 2 tablespoons basil fresh finely chopped
• 2 cups leek sliced ( 2)
• 1 tablespoon olive oil 
• 18 ounces baby pattypan squash halved
• 0.5 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil to pan, swirling to coat; heat 20 seconds.
3. Add squash and leek to pan; saut 5 minutes or until tender, stirring frequently. Stir in salt and pepper.
4. Transfer squash mixture to a serving platter.
5. Sprinkle with cheese and basil.