Rosemary Peas 'N' Squash Recipe

5 1
Rosemary Peas 'N' Squash Recipe
Rosemary Peas 'N' Squash Recipe photo by Taste of Home
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Rosemary Peas 'N' Squash Recipe

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5 1
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 medium yellow summer or pattypan squash
  • 1 medium zucchini
  • 1 tablespoon butter or margarine
  • 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

Directions

Cut squash into 1-in. chunks. in a large skillet, melt butter. Saute squash, peas and rosemary until vegetables are crisp-tender, about 5 minutes. 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

1/2 cup: 55 calories, 3g fat (2g saturated fat), 8mg cholesterol, 33mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein.

  • 1 medium yellow summer or pattypan squash
  • 1 medium zucchini
  • 1 tablespoon butter or margarine
  • 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
  1. Cut squash into 1-in. chunks. in a large skillet, melt butter. Saute squash, peas and rosemary until vegetables are crisp-tender, about 5 minutes. 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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