- 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
- 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
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