Buttery Peas and Zucchini Recipe

5 1
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Buttery Peas and Zucchini Recipe

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5 1
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

Directions

Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside.
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 cup: 124 calories, 1g fat (0 saturated fat), 0 cholesterol, 163mg sodium, 23g carbohydrate (9g sugars, 8g fiber), 9g protein.

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

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