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Buttery Peas and Zucchini Recipe

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Cooking is my second love—my husband is my first. This tasty side dish doesn't leave us with leftovers. We both enjoy it.—Dorothy Pritchett, Wills Point, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1 package (10 ounces) frozen peas in butter sauce
  • 2 tablespoons water
  • 1 medium zucchini, cut into thin strips
  • 1 tablespoon diced pimientos

Nutritional Facts

1 serving (1 cup) equals 124 calories, 1 g fat (trace saturated fat), 0 cholesterol, 163 mg sodium, 23 g carbohydrate, 8 g fiber, 9 g protein.

Directions

  1. Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside.
  2. Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimientos. Yield: 2 servings.
Originally published as Buttery Peas and Zucchini in Taste of Home February/March 1993, p13

Nutritional Facts

1 serving (1 cup) equals 124 calories, 1 g fat (trace saturated fat), 0 cholesterol, 163 mg sodium, 23 g carbohydrate, 8 g fiber, 9 g protein.

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