Yellow Squash with Tarragon

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Yellow Squash with Tarragon

 

1 pound yellow squash, cut into half-moons 1/4-inch thick

 

Sauce:

2 tablespoons olive oil

1 clove garlic, pressed

3/4 teaspoon chopped fresh tarragon or 1/4 teaspoon dried

1/2 teaspoon salt

4 scallions, sliced

 

In a saucepan with a steamer, steam the yellow squash for 4 minutes or until

tender. To make the sauce: In a bowl, combine the olive oil, garlic, tarragon,

and salt. Stir in the scallions. Toss the cooked yellow squash in the sauce and

serve.

Makes 4 servings.