Rosemary Peas and Summer Squash |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Very simple and easy. Ingredients:
1 medium summer squash |
1 medium zucchini |
1 tablespoon butter or 1 tablespoon margarine |
1/4 lb fresh sugar snap pea |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
salt and pepper |
Directions:
1. Cut squash and zucchini into 1 inch chunks.
2. In a large skillet, melt butter.
3. Saute squash, zucchini, peas, and rosemary until vegetables are crisp-tender, about 5 minutes.
4. Sprinkle with salt and pepper.
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