1 tablespoon olive oil
4 cups baby pattypan squash, halved
2 cups sliced leek (about 2)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons crumbled herbed feta cheese
2 tablespoons finely chopped fresh basil
Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash, garlic and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.