Rosemary Peas 'N' Squash Recipe
Rosemary Peas 'N' Squash Recipe photo by Taste of Home

Rosemary Peas 'N' Squash Recipe

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The beauty of this recipe is that I can substitute any vegetables and still have a terrific side dish. I grow fresh rosemary and use it to season whatever garden bounty I harvest. Since zucchini is abundant almost every year, this recipe puts that to good use.—Emily R Chaney, Blue Hill, Maine
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 medium yellow summer or pattypan squash
  • 1 medium zucchini
  • 1 tablespoon butter
  • 1/4 pound fresh or frozen sugar snap peas
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • Salt and pepper to taste

Nutritional Facts

1serving (calculated without salt and pepper) equals 55 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 33 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. Cut squash into 1-in. chunks. In a large skillet, melt butter. Saute squash, peas and rosemary for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper. Yield: 4 servings.
Originally published as Rosemary Peas 'N' Squash in Taste of Home August/September 2001, p9

Nutritional Facts

1serving (calculated without salt and pepper) equals 55 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 33 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.

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