Rosemary Peas And Summer Squash Recipes

SUMMERTIME SQUASH

Summertime Squash image

"Everyone knows the best-tasting vegetables come from a country garden," writes Gwendolyn Lambert of Frisco City, Alabama. She uses her garden-grown veggies to create this colorful, nutritious dish.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup vegetable broth
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
1/2 small sweet red pepper, cut into strips
1-1/2 teaspoons canola oil
1/2 teaspoon butter
1 garlic clove, minced

Steps:

In a small bowl, combine the cornstarch, salt and broth until smooth; set aside. In a large skillet, saute the zucchini, squash and red pepper in oil and butter until tender. Add garlic; saute 1 minute longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 78 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 281mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PEG'S SUMMER SQUASH BAKE

Peg's Summer Squash Bake image

An easy summer recipe that you are sure to enjoy! Feel free to doctor it up by adding chopped red pepper and/or alternating with zucchini as well.

Provided by Peg

Categories Side Dish Vegetables Squash Summer Squash

Time 30m

Yield 4

Number Of Ingredients 3

Ingredients

1 large summer squash, sliced 1/4-inch thick
¼ cup butter, cut into small chunks
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 2.9 g, Cholesterol 34.9 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 159.8 mg, Sugar 1.8 g

ROSEMARY PEAS 'N' SQUASH

Rosemary Peas 'N' Squash image

The beauty of this recipe is that I can substitute any vegetables and still have a terrific side dish. I grow fresh rosemary and use it to season whatever garden bounty I harvest. Since zucchini is abundant almost every year, this recipe puts that to good use.-Emily R Chaney, Blue Hill, Maine

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

SNAP PEAS, YELLOW AND ZUCCHINI SQUASH

Snap Peas, Yellow and Zucchini Squash image

Make and share this Snap Peas, Yellow and Zucchini Squash recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium yellow squash
1 medium zucchini
1 tablespoon butter
1/4 lb fresh sugar snap peas or 1/4 lb frozen sugar snap peas
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut squash in 1 inch chunks.
In lg skillet, melt butter.
Saute squash, peas and rosemary until vegetables are crisp-tender.
Sprinkle with salt and pepper.

ROSEMARY PEAS AND PASTA

Rosemary Peas and Pasta image

Rosemary and two kinds of pepper ramp up the flavor of this tempting, inexpensive entrée.

Yield serves 8, 1 1/2 cups per serving

Number Of Ingredients 9

Ingredients

12 ounces dried medium wholegrain pasta shells
1 tablespoon olive oil
1 20-ounce package frozen green peas (4 cups)
3/4 cup coarsely chopped onion (sweet preferred, such as Vidalia, OsoSweet, or Maui)
2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 cup shredded or grated Parmesan cheese

Steps:

Prepare the pasta using the package directions, omitting the salt and oil. Reserve 2 cups cooking liquid. Drain the pasta well in a colander.
Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Stir in the peas, onion, garlic, rosemary, and red pepper flakes. Cook, covered, for 7 to 10 minutes, stirring occasionally.
Stir in the reserved cooking liquid and pepper. Cook, covered, for 3 minutes, stirring occasionally.
In a large bowl, stir together the pasta and pea mixture. Sprinkle with the Parmesan.
(Per Serving)
Calories: 231
Total Fat: 4.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 1.5g
Cholesterol: 2mg
Sodium: 146mg
Carbohydrates: 40g
Fiber: 6g
Sugars: 5g
Protein: 12g
Dietary Exchanges
2 1/2 Starch