Lunch: Rosemary Peas 'N' Squash Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
