On The Side: Rosemary Peas 'n' Squash

Vegetables are not exactly a fan-favorite in our household but one veggie we can all agree on is the workhorse of the squash family - zucchini. Like chicken, we eat so much zucchini that it becomes a chore thinking up new ways to prepare it. Working once again from the Taste of Home Cookbook, I paired this tasty side of summer squash and sugar snap peas with the Baked Lemon Chicken I spoke of in the previous post. The sprinkling of rosemary on the veggies was a perfect complement to the tangyness of the lemon in the chicken.

Rosemary Peas 'n' Squash
Prep/Total Time: 15 min.

1 tbsp. butter
1 medium yellow summer or pattypan squash, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1/4 pound fresh or frozen sugar snap peas
1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed (note when using dry herbs it takes much less to achieve the same amount of flavor as fresh. I don't have a mortar and pestle for crushing herbs so I just rubbed the rosemary in my hands as I sprinkled it over the veggies.)
Salt and pepper to taste

1. 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.

Yield: 4 servings